Gianduja
4 servings
15 minutes
The recipe is taken from the book "Jamie Cooks in Italy" by Jamie Oliver. "As often happens, the appearance of gianduja is due to a shortage of products, namely chocolate. In order to have enough chocolate for more sweets, pastry chef Michel Prochet began to mix it with ground hazelnuts - genius! There is nothing easier than making gianduja yourself, and if you give someone a jar of chocolate-hazelnut paste, your gift will be remembered for a very long time.
1
Preheat the oven to 180 degrees, place the hazelnuts in a heatproof dish and roast for 6 minutes until golden.
- Roasted hazelnuts: 150 g
2
Put it in a blender and chop to your desired consistency — I like when there are small crunchy pieces left, but you can do it to your taste.
3
Melt the chocolate in a bowl set over a pot of boiling water, stirring occasionally.
- Dark chocolate 70%: 400 g
4
Add a pinch of salt, sift the powdered sugar, pour in 200 ml of oil, add the ground nuts and mix thoroughly.
- Powdered sugar: 100 g
- Olive oil: to taste