Gianduiotto

Method

1. 1 Roast hazelnuts at 170 degrees for 12 minutes, then rub the shells in a cloth; any remaining shells will be used to make astringent candy.
2. 2 Grind the hazelnuts continuously for 8 minutes until they release a runny butter; this is the key to the smoothness of gianduja.
3. 3 Melt the chocolate with unsalted butter to 45 degrees Celsius, then mix it with hazelnut butter, powdered sugar, milk powder, and cocoa powder.
4. 4 Beat the candy mixture on a cold surface until it thickens and loses its shine.
5. 5 Scoop into 8 inverted boat-shaped portions and refrigerate for 2 hours until crispy and melts in your mouth.