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Gianduja
Appears in
By Culinary Institute of America
Published 2015
Gianduja May be made with any variety of chocolate—dark, milk, or white. It is traditionally made with either hazelnuts or almonds, but other nuts may be substituted in part or in whole. The nuts can be roasted to any degree desired.
The final variable in the production of gianduja is the ratio of nuts to sugar to chocolate. For a firmer gianduja, use more chocolate. For a softer gianduja, use less. The basic ratio for a medium-consistency gianduja that is suitable for candy centers is 1 part nuts to 1 part sugar to 1 part dark chocolate (or 1¼ parts milk or white chocolate). If possible, gianduja should be ground in a mélangeur for the smoothest texture, but a food processor will make an acceptable gianduja. When using a food processor, always use confectioners’ sugar, not granulated. Because of its low moisture content, gianduja is not prone to spoilage and has a long shelf life.