The Italian Gianduja paste of Chef Michalak

  • This Recipe
  • Cuisine : Italian Cuisine
  • Course :
  • Difficulty : Easy
  • Category : Course
  • Yield : 600 grams
  • Preparation Time : 20 Minutes
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  • Chef : François
  • Category : Recipe
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   La version Française se trouve ICI
Delicious chocolate and hazelnuts spread invented in Italy 

About this recipe

Gianduja is a marvelous spread that can be used in a lot of recipes. Easily found in Europe on supermarket shelves, I decided to make it from scratch.

This can be used in several recipes like my Chocolate Hazelnut Spread

Did you know that Nutella was originally a Gianduja ?

Origins of the recipe

Gianduja is named after a character in the Italian theater « Commedia dell’arte « . The Italian pastry chefs used to add hazelnuts to their chocolate and named it after the character « Gianduja »

Source of the recipe

This recipe is from the French chef (Italian descent) Christophe Michalak, a renowned young pastry chef
Cours Michalak

Recipes using Gianduja

The Hazelnut Chocolate Spread of Chef Adam (say goodbye to nutella)

All the recipes using Gianduja


1 ¼ Cup Hazelnuts (200 grams). Whole nuts is always better!

1 Cup Icing Sugar (200 grams)

1 ¼ Cup Milk Chocolate (200 grams). Take a good quality like Valrhona Jivara, or : Valrhona Dulcey, or Valrhona Bahibé


The Hazelnuts

First you will need to roast the


(will taste better !), in preheated oven at 360 °F/180 °C for

10/15 minutes

It’s better to peel the


as their skin may make the spread too sour
… which is easy to do by rubbing them in a clean towel
If you have time, there is a better solution by boiling the hazelnuts in baking soda and water for

a few minutes

then immersing them in cold water before you peel the skins away

The chocolate

You will need a very good

Milk Chocolate

from the best brands.
The ones I recommend are: Valrhona Jivara, or Valrhona Dulcey, or Valrhona Bahibé
If you live in Los Angeles, I found my Valrhona Jivara in a cute French market in South Pasadena:

Nicole’s market
921 Meridian Avenue
South Pasadena, CA 91030
Michalak warms the

Milk Chocolate

(1 ¼ Cup or 200 g) in a saucepan on low heat

Mixing phase

Grind the


(1 ¼ Cup or 200 g) and

Icing Sugar

(1 Cup or 200 g) in a powerful blender or mixer (magimix or ninja)
Add the warmed

Milk Chocolate

(1 ¼ Cup or 200 g) and mix well for

5 minutes

GiandujaThe result is a paste that is almost a thick liquid, but this will solidify when it cools down

Food preservation

This paste cannot be stored too long, it’s better to use it right away. If it’s too solid by the time you want to use it, you can warm it up on a double boiler to liquify it.
Bon Appétit !

The result and the pix

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