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Italian

Giandujotto

The gold-wrapped hazelnut chocolate ingot of Turin, made the old Piedmontese way: toasted Tonda Gentile hazelnuts ground to a paste, blended with dark chocolate, sugar and cocoa butter, then worked on marble and shaped by hand into little upturned boats.

DessertsSnacksVegetarian
55 min40 prep · 15 cookMedium851 kcalper serving
Giandujotto

Method

  1. Heat the oven to 160C. Spread 60 g of hazelnuts in a single layer on a baking tray and roast for 12-14 minutes, shaking the tray once, until the skins crack and the kernels are pale gold right through. Tip them into a tea towel, rub firmly to loosen the skins, and let them cool to just warm.
  2. Put the skinned hazelnuts in a small food processor and grind for 8-10 minutes, stopping every couple of minutes to scrape the sides down. They will go from crumbs to a stiff butter and finally to a warm, fluid, oily paste — this release of the nut oil is what makes a true gianduja.
  3. Add 35 g of sifted icing sugar and 1 pinch of fine sea salt to the paste and grind for a further 3-4 minutes, until you can rub a little between finger and thumb without feeling any grit.

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Per serving

851kcal
11gprotein
79gcarbs
58gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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