How To Make Gianduja
How To Make Gianduja

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, how to make gianduja. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Italian specialty made with chocolate and hazelnuts Gianduja!! (gianduiotto ). Three ingredients that give you a very delicious. how to make Gianduja (Soft hazelnuts chocolate).

To get started with this particular recipe, we must prepare a few components. You can have how to make gianduja using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make How To Make Gianduja:
  1. Get 24 g Hazelnuts,
  2. Get 24 g Almonds,
  3. Make ready 46 g Demerara Sugar,
  4. Get 10 g Corn Starch,
  5. Make ready 30 g Icing Demerara Sugar,
  6. Prepare High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 56g
  7. Make ready 16 g Unsalted Butter,
  8. Take 2 TBSP Amaretto,
  9. Take 224 g Pic's Smooth Peanut Butter,
  10. Take Pinch Sea Salt,

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Instructions to make How To Make Gianduja:
  1. 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.
  2. 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.
  3. 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.
  4. 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.*
  5. 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.
  6. 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.
  7. Pulse it a few times. - - Add in peanut butter and salt. - - Omit salt if your peanut butter contains salt.
  8. 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.

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