Michalak’s Italian Gianduja paste

2016-04-05
  • This Recipe
  • Cuisine : Italian Cuisine
  • Course : Base
  • Difficulty : Easy
  • Category : Course
  • Yield : 600 grams
  • Preparation Time : 20 Minutes
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  • Chef : François
  • Category : Recipe
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
Delicious chocolate and hazelnuts spread invented in Italy 
Gianduja

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 ?
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
Gianduja
Cours Michalak

Recipes using Gianduja

Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)

All the recipes using Gianduja

Ingredients

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

1 Cup Icing Sugar (200 grams)

7 oz Milk Chocolate (200 grams). Take a good quality like Valrhona Jivara, or : Valrhona Dulcey, or Valrhona Bahibé

Steps

The Hazelnuts

First you will need to roast the

Hazelnuts

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

10/15 minutes


Gianduja
It’s better to peel the

Hazelnuts

as their skin may make the spread too sour
Gianduja
… which is easy to do by rubbing them in a clean towel
Gianduja
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
Gianduja
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

(7 oz or 200 g) in a saucepan on low heat
Gianduja

Mixing phase

Grind the

Hazelnuts

(1 ¼ Cup or 200 g) and

Icing Sugar

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

Milk Chocolate

(7 oz or 200 g) and mix well for

5 minutes


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

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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1 ¼ Cup Hazelnuts (200 g)

1 Cup Icing Sugar (200 g)

7 oz Milk Chocolate (200 g)

Total