Gianduja

Gianduja is a water-free, smooth, cuttable mass usually made of almonds or hazelnuts, sugar, and chocolate. It is mostly used for praline fillings and to flavor crèmes. Gianduja is normally made of equal parts sugar, nuts, and chocolate.

The fat content of gianduja should be at least 30% to ensure quality and smoothness in the product and can be easily more than 30%, resulting in a smoother, better-quality gianduja. The fat content of gianduja is determined by the fat content of the nuts used to make it. If the fat content of the nuts is about 50%, then the basic gianduja mass (the roasted nuts and sugar) will have a fat content of 25%. This amount of fat in the gianduja mass is the minimum needed to achieve the proper oily consistency from the grinding process and to achieve 30% fat content in the finished gianduja, after grinding and adding the chocolate. The quality of the gianduja’s consistency depends on the amount of oil that is released during grinding. The oil ensures that all the ingredients—including the sugar, cocoa butter, and dry ingredients in the chocolate—will bind together.