Updated: May 11
How to amp up the homemade Nutella? By making Gianduja! Legends have it that it is originated in Turin, Italy in the 19th century. Gianduja is made by incorporating praline into chocolate by a chocolatier in the mid-1800s. Praline is a ground smooth paste made from nuts cooking with caramelized sugar. You can usually find this in chocolate fillings.
I wonder why Gianduja isn't as popular as it's cousin, hazelnut chocolate spread, or aka Nutella. This is full of stacking flavors. I get hit with a nutty aroma with a rich chocolatey taste on the palate. The aftertaste is what really hooked me. The roasty-nuttiness will linger at the back of my mouth for quite a while. I am drooling just reminiscing about it.
This is so good on some toast. Trust me, after having this, you probably will not go back to any other store-bought spread anymore. Probably. The chocolate and peanut butter are the key elements of this recipe, please use good quality ones. Find a smooth peanut butter that doesn't contain any sugar; I am using Pic's. As for the chocolate, use at least 70% dark. Without much delay, let's get started with the recipe.
(Make about 500ml)
Demerara Sugar, 46g
Corn Starch, 10g
Icing Demerara Sugar, 30g
High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 56g
Unsalted Butter, 16g
Amaretto, 2 TBSP
Pic's Smooth Peanut Butter, 224g
Sea Salt, Pinch
Cast Iron Skillet / Pan
Preheat oven to broil setting.
Transfer hazelnuts onto a baking tray and broil for about 10 to 15 mins or until the skins start to blister.
Remove from oven and set aside to cool down slightly.
Transfer the roasted hazelnuts onto a kitchen towel.
Rub the hazelnuts to remove the skins as much as you can.
Transfer the hazelnuts into a skillet.
Add in almonds and sugar.
Turn the heat up to medium and stir to combine well.
Keep stirring until the sugar has melted and slightly caramelized.
Remove from heat and transfer onto a baking tray lined with parchment paper.
Do not spread it out. It is okay if it clumps together.
Set aside to cool down completely.
*In the meantime, add water into the same skillet.
Bring the water up to a simmer.
This will clean off the excess caramel with ease.*
Once the caramelized nuts have cooled, transfer into a food processor.
Blitz until fine paste forms. This is called praline.
Melt chocolate and butter on a double boiler.
Add in amaretto and stir to combine well.
Add corn starch, icing sugar and melted chocolate mixture into the food processor.
*To make icing demerara sugar, simply blitz demerara sugar in a spice grinder until powder forms.*
Pulse it a few times.
Add in peanut butter and salt.
*Omit salt if your peanut butter contains salt.*
Blitz until well combined, smooth and warm to the touch.
Transfer into a sterilized jar.
*It can be kept in the fridge for up to 2 weeks at room temperature or 1 month chilled in the fridge.*
Spread over some toast and enjoy.
Here's the recipe video: