That’s right, another gianduja recipe…
I know, I know, enough with the gianduja already! I promise this is my last post about the chocolate-hazelnut deliciousness known as gianduja for, well… at least a week.
My recent recipe for Gianduja Crunch Truffles included directions for making your own gianduja (a wholesome, less processed version of Nutella) at home. Shortly after publishing that post, I was contacted by a happy reader who had made gianduja for the first time. He was spreading it on toast and mixing it into everything imaginable (he warned against mixing it into coffee — seems like good advice!). Anyway, the reader loved homemade gianduja so much that I was inspired to make it easier for readers to locate my gianduja recipe without sifting through lengthy instructions on truffle-making and chocolate tempering.
Notes about this recipe:
I love this gianduja recipe because it’s so simple and so wholesome. If you’ve ever looked at the ingredients on a jar of Nutella, you’re aware that there’s nothing healthy about that mixture of sugar and palm oil (ew). So it was important to me that this recipe include only the highest quality ingredients: roasted nuts and super dark chocolate. No fillers, and no added sugar (the only sugar in this recipe is what’s already in the dark chocolate).
A quick note on substitutions: If you want to eliminate sugar from this recipe completely, try substituting 8 oz. unsweetened chocolate plus your sugar substitute of choice for the dark chocolate. After blending the other ingredients, add the sugar substitute to the food processor slowly, tasting until it’s sweet enough. As I’ve mentioned before, I personally like stevia as an alternative sweetener, and stevia works well to sweeten nut butters so it might actually be a good choice for this recipe (I’ve never tried it though, so don’t quote me on that). Other sugar substitutes (honey, xylitol) and noncaloric sweeteners (sucralose, aspartame) would likely work as well. You could also substitute cocoa powder and sugar (or a sugar substitute) for the dark chocolate in this recipe — if you try this, please let me know how it tastes!
So here you go: a super simple recipe for making your own delicious, addictive, healthy chocolate-hazelnut spread using nothing more than your oven/toaster, a microwave and a food processor or Vitamix.
Recipe: Dark Chocolate Hazelnut (Gianduja) Spread
Makes 13 oz gianduja (about 1 2/3 cups)
5 oz dark chocolate (60-70% cocoa*) chopped into small pieces (can substitute bittersweet chocolate chips, or even milk chocolate for a sweeter gianduja)
8 oz whole hazelnuts
* The higher the % cocoa, the lower the relative % sugar in your gianduja
To roast the nuts: On a baking tray on the center rack of your oven, toast the hazelnuts at 350 degrees Fahrenheit for 15-20 minutes, stirring occasionally until they’re fragrant and golden brown (but not burnt). Wrap them in a clean dish towel to cool on the counter. Once cool, use the towel to rub off the skins, removing any stubborn skins with your fingers (leaving the skins on won’t ruin the gianduja, but they do taste a little bitter).
To melt the chocolate: Melt 8 oz dark chocolate in the microwave. To do this without burning the chocolate, place the chopped chocolate pieces in a plastic container (glass or ceramic will retain too much heat) and microwave for 2 minutes, stirring every 45 to 60 seconds. Continue microwaving at 10 second intervals, stirring well after each interval. To avoid burning it, stop when the chocolate is 80% melted — its residual heat will melt the remaining solid chocolate pieces as you continue to stir. The whole process should take less than 5 minutes.
To make the gianduja: In a food processor or Vitamix, blend the hazelnuts into a paste, scraping down the sides as needed. The consistency should be like that of creamy peanut butter. Add the melted chocolate and blend until creamy.
Store the gianduja in a tightly sealed container away from sunlight for 1-2 months, or in the refrigerator for 6-12 months.
Note: if you store gianduja in the fridge, you’ll need to microwave it (or leave it at room temperature for a couple of hours) to bring back its soft, spreadable consistency.