Calling all Nutella fans—this article is for you! If you haven’t heard of gianduja (pronounced jaan-doo-yuh), don’t worry—we’re here to introduce you to something “new” and delicious. Gianduja is a creamy chocolate-nut spread with a rich, nutty flavor that could be considered Nutella’s fancy cousin. It’s smoother, tastier, and a real treat for chocolate lovers.
In this article, we’ll dive into the history of gianduja, explain how it’s made, and share what makes it so special. Get ready to learn more about this amazing chocolate spread and maybe even find a new favorite!
What exactly is gianduja?
Gianduja is a creamy mix of chocolate and finely ground nuts, usually hazelnuts. It comes from Italy and offers a rich, nutty flavor that makes it extra special. This spread is smooth and has a unique taste that’s both sweet and nutty because it has more nuts than chocolate.
Gianduja is great on toast, in desserts, or as a filling for chocolates, but it’s also delicious just by itself. It’s a perfect combination of chocolate and hazelnuts!
Where did gianduja come from?
Before becoming famous for chocolate, gianduja was a character in Italy’s Commedia dell’Arte—a charming peasant from the Piemontese countryside, wearing a tricorn hat and brown jacket with red borders. In 1861, during a period of cocoa shortages, chocolatier Pier Paul Caffarel crafted a new treat using local ingredients, including Piemontese hazelnuts. He named the creation “gianduja” in honor of the beloved character, and it quickly became a symbol of Torino’s rich confectionery tradition.
How is gianduja made?
Gianduja is made by roasting and grinding hazelnuts into a smooth paste, then blending it with melted chocolate, cocoa butter, and powdered sugar. This mixture is stirred until silky and uniform, then cooled to set. The result is a creamy, rich spread with the perfect balance of chocolate and nutty flavors.
Achieving a smooth texture
Gianduja gets its smooth texture from careful grinding and mixing with the right balance of ingredients. Roasted hazelnuts are ground into a fine, silky paste, removing any rough bits. This paste is then mixed with melted chocolate and cocoa butter, which make it creamy. Using powdered sugar instead of regular sugar keeps it from being grainy. Finally, the mixture is stirred and refined until it’s perfectly smooth and velvety. No palm oil, no artificial flavorings, no preservatives, just delicious natural ingredients.
Gianduja variations
There are several ways that a gianduja recipe can be modified to change its flavor profiles. Here are a few options:
Nut Variations
- Almond Gianduja: Made with almonds instead of hazelnuts, giving a softer, nutty taste.
- Pistachio Gianduja: Made with pistachios for a richer and slightly savory flavor.
Chocolate Variations
- Milk Chocolate Gianduja: Sweet and creamy with a lighter chocolate taste.
- Dark Chocolate Gianduja: Bolder chocolate taste and less sweet for those who love intense chocolate flavor.
- White Chocolate Gianduja: Sweeter and buttery, with a dominant nutty flavor..
Infused Flavors
- Vanilla: Adds a cozy, sweet aroma.
- Coffee: A hint of espresso for a richer chocolate flavor.
- Spices: Cinnamon, nutmeg, or chili can be added for as a unique flavor enhancement.
Add-Ins
- Crunchy Gianduja: Adds small nut pieces for extra crunch.
- Sea Salt Gianduja: Adds a touch of sea salt to balance the sweetness and provide a flavor boost.
Popular uses of gianduja
Gianduja is a tasty treat with many uses. You can spread it on bread, toast, or pastries for a rich and creamy alternative to regular chocolate spreads. It’s also perfect as a filling for chocolates, truffles, and pralines, adding a smooth, nutty flavor.
In desserts, like cakes and tarts, gianduja makes them even more delicious. It’s a popular choice for ice cream and gelato, either mixed in or as its own flavor. Gianduja can also be used in cookies, brownies, or muffins to give baked goods a special twist.
Some have been known to even drizzle it over pancakes, waffles, or fruit for an extra indulgence. But really, all you need is a spoon to enjoy it on its own as a sweet, melt-in-your-mouth treat.
How to make gianduja chocolate spread at home?
Ingredients:
- 1 cup hazelnuts
- 3/4 cup 70% dark chocolate (if you want it sweeter, you can use 50% dark chocolate)
- 1 tablespoon cocoa butter
- Pinch of salt
Method:
- Preheat your oven to 350°F (175°C).
- Spread the hazelnuts on a baking sheet and roast for 10–15 minutes, stirring occasionally.
- Once the skins crack, transfer the hazelnuts to a clean towel and rub to remove most of the skins.
- Place the hazelnuts in a food processor or high-speed blender.
- Process until smooth, scraping down the sides as needed. This can take 5–10 minutes.
- Melt the chocolate in a microwave-safe bowl in 15–30 second intervals, stirring each time, or use a double boiler.
- Add the melted chocolate and cocoa butter (if using), and a pinch of salt to the hazelnut paste.
- Blend until fully combined and smooth.
- If the mixture is too thick, add a little more cocoa butter or vegetable oil until you reach your desired spreadable texture. Note that the spread will firm up as it cools.
- Transfer the gianduja to a clean jar or container.
- Let it cool completely before sealing. It can be stored at room temperature for up to 2 weeks or in the fridge for longer.
Note: Hazelnuts can go rancid pretty quickly so make sure you are starting with good quality nuts that haven’t been sitting around for a long time. The gianduja can also go rancid over time, so don’t let it sit around (that shouldn’t be a problem!).
Enjoy!
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