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Gianduja
Recipe Summary
Yield: Makes about 1 1/3 cups
Ingredients
Ingredient Checklist
1 cup raw hazelnuts (5 ounces)
1 tablespoon hazelnut oil, or other nut-flavored oil
3 tablespoons Dutch cocoa powder
3/4 cup light corn syrup
1/4 cup superfine sugar
1/4 cup heavy cream
Gallery
Gianduja
Recipe Summary
Yield: Makes about 1 1/3 cups
Gallery
Gianduja
Gianduja
Gianduja
Recipe Summary
Yield: Makes about 1 1/3 cups
Recipe Summary
Yield: Makes about 1 1/3 cups
Yield: Makes about 1 1/3 cups
Makes about 1 1/3 cups
Ingredients
Ingredients
- 1 cup raw hazelnuts (5 ounces)
- 1 tablespoon hazelnut oil, or other nut-flavored oil
- 3 tablespoons Dutch cocoa powder
- 3/4 cup light corn syrup
- 1/4 cup superfine sugar
- 1/4 cup heavy cream
Directions
Heat oven to 350 degrees. On a baking pan, toast the hazelnuts until golden, 7 to 10 minutes. Remove from oven, and immediately transfer to food processor. Process until very smooth and runny, about 3 minutes. Scrape down sides of bowl several times. While processor is running, add oil. Scrape down sides again. Add cocoa; process to combine.
Mix corn syrup and sugar in saucepan, and place over medium-high heat. Cook until sugar has dissolved, about 3 minutes. Stir in cream until just combined; remove from heat. While processor is running, slowly pour in syrup. Transfer to small bowl, and let cool.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Gianduja
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Reviews:
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Most Helpful
Most Positive
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All Reviews for Gianduja
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
