Photograph of the finished Gianduiotto

Italy · Kẹo sô cô la hạt phỉ Gianduiotto

Gianduiotto

40 min Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Hazelnut Hazelnut 200 g
  • Photograph of Dark chocolate Dark chocolate 180 g
  • Photograph of Powdered sugar Powdered sugar 120 g
  • Photograph of Cocoa powder Cocoa powder 32 g
  • Photograph of Powdered milk Powdered milk 40 g
  • Photograph of Unsalted butter Unsalted butter 32 g

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.
Start cooking