Best 9 Gianduia Gianduja Nutella Chocolate Hazelnut Spread Recipes

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Indulge your taste buds with the rich and decadent world of chocolate hazelnut spreads. Discover the secrets of crafting three delectable variations: the classic Gianduia, the luxurious Gianduja, and the beloved Nutella. Immerse yourself in the symphony of flavors as roasted hazelnuts and premium chocolate intertwine, creating a velvety symphony that will tantalize your senses. From the origins of these iconic spreads to step-by-step instructions, this comprehensive guide unveils the art of homemade chocolate hazelnut mastery. Embrace the culinary journey and elevate your breakfast, desserts, and snacks to new heights of indulgence.

Let's cook with our recipes!

BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)



Better Than Nutella (Chocolate-Hazelnut Spread) image

Provided by Melissa Hamilton

Categories     Sauce     Chocolate     Dessert     Valentine's Day     Vegetarian     Kid-Friendly     Low Sodium     Low Cholesterol     Edible Gift     Hazelnut     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 cups

Number Of Ingredients 8

2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)
1/4 cup sugar
1 pound semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into 1" pieces, room temperature
1 cup heavy cream
3/4 teaspoon kosher salt
Special Equipment
Four clean 8-ounce jars

Steps:

  • Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
  • Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
  • Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
  • Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.

GIANDUJA



Gianduja image

These layered squares are more "sophisticated" than my usual lineup of Christmas candy, but they're also very popular. People love the pairing of chocolate and hazelnuts. -Virginia Sauer, Wantagh, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 pounds (64 pieces)

Number Of Ingredients 4

1-1/2 pounds shelled hazelnuts, skins removed
3/4 cup canola oil
1-1/2 pounds bittersweet chocolate, chopped
3 milk chocolate Toblerone candy bars (3.52 ounces each), chopped

Steps:

  • Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste. , In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm., Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm., Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.

GIANDUJA BARS



Gianduja Bars image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h12m

Yield 4 servings

Number Of Ingredients 4

4 brownies (about 2 by 3-inches)
1/4 cup nutella
1/4 cup chopped toasted hazelnuts
1/4 cup mini chocolate chips (try a mix of white, semisweet, and milk chocolate)

Steps:

  • Preheat the oven to 375 degrees F.
  • Spread each of the brownies with 1 tablespoon of nutella. Sprinkle each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 to 7 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about one hour.

GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)



Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread) image

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread

Provided by AussieHusky

Categories     Spreads

Time 12m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 4

55 g dark chocolate
1 teaspoon of icing sugar or 1 teaspoon powdered sugar
2/3 tablespoon peanut oil (Ground Nut)
35 g hazelnuts

Steps:

  • Heat an oven to 150c (300f)
  • Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
  • In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
  • Add in the oil and powdered sugar and blend thoroughly.
  • Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
  • Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.

GIANDUJA (ITALIAN CHOCOLATE HAZELNUT SPREAD)



Gianduja (Italian Chocolate Hazelnut Spread) image

A recipe for Gianduja (Italian Chocolate Hazelnut Spread)

Provided by Tara

Categories     Dessert

Time 30m

Number Of Ingredients 6

2 cups whole hazelnuts (skins removed)
1/4 cup granulated sugar
1 pound dark chocolate
1/2 cup unsalted butter (melted and slightly cooled)
1 cup heavy cream
3/4 teaspoon kosher salt

Steps:

  • Preheat oven to 350 degrees F. Arrange the hazelnuts in a single layer on a rimmed baking sheet. Bake in preheated oven until golden brown and fragrant, 13-15 minutes.
  • In a food processor, blend the roasted hazelnuts and sugar until it becomes a smooth paste.
  • Chop the chocolate into small pieces. Melt until smooth using either the microwave in 20 second increments or in a heatproof bowl over a pot of simmering water.
  • Transfer the melted chocolate to the bowl of a stand mixer fitted with a whisk attachment or a large bowl. Whisk in the butter, then the cream, salt, and smooth hazelnuts until blended.
  • Pour into containers, preferably glass, and allow to cool. Cover and refrigerate for up to 4 weeks.

GIANDUIA CHOCOLATES



Gianduia Chocolates image

Categories     Candy     Chocolate     Dessert     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 48 chocolates

Number Of Ingredients 4

1 cup hazelnuts (about 5 ounces)
5 ounces fine-quality bittersweet chocolate (not unsweetened) plus 1/2 ounce additional for tempering if necessary
4 ounces fine-quality milk chocolate
1 1/2 cups unsweetened hazelnut butter*

Steps:

  • Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang.
  • Toast and skin hazelnuts. In a food processor pulse hazelnuts until finely chopped, about 30 seconds. Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering. In a double boiler or a metal pan set over a saucepan of barely simmering water melt three fourths of chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and add remaining chocolate in 2 or 3 batches, stirring until smooth and allowing each batch to melt before adding next.
  • When all of chocolate is melted, test its temperature: Put a dab of chocolate on the inside of your lower lip; it should be slightly cooler than your body temperature. If chocolate is too warm, add reserved chocolate, stirring until smooth.
  • Stir hazelnuts and hazelnut butter into chocolate until combined well and spread mixture in pan. Chill confection, covered with plastic wrap, until firm, at least 2 hours. Lift confection out of pan and peel off plastic wrap. On a cutting board with a sharp large knife cut confection lengthwise into 1-inch strips and cut strips crosswise into 1-inch squares. Chocolates keep, covered and chilled, 1 month.

CHOCOLATE HAZELNUT SPREAD (MOCK NUTELLA FROM GALE GAND)



Chocolate Hazelnut Spread (Mock Nutella from Gale Gand) image

Recipe courtesy Gale Gand. Keeps 1 month, covered, at room temperature. Try it on Recipe #328906. Some Nutella history: Chocolate and hazelnut is a classic taste combination in northern Italy, where it goes by the name of 'gianduia' (pronounced jon doo ya). Pietro Ferrero, a candy maker in Italy, blended the two into a spread in 1946, and the company that carries on its production says that Nutella has grown to become the best-selling sweet spread in the world. For another (simpler) but lower calorie version, try Recipe #328643

Provided by 2Bleu

Categories     Kid Friendly

Time 10m

Yield 2 cups

Number Of Ingredients 6

4 ounces peeled toasted hazelnuts (see note)
2 tablespoons vegetable oil
2 tablespoons powdered sugar
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
12 ounces milk chocolate, chopped and melted

Steps:

  • In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well.
  • Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly.
  • NOTE: To roast and peel hazelnuts: Preheat oven to 350°F Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes, stirring halfway through baking so ensure an even color. Let cool, then place the nuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off.

TORTA ALLA GIANDUIA (CHOCOLATE HAZELNUT CAKE)



Torta Alla Gianduia (Chocolate Hazelnut Cake) image

This is from Nigella Lawson's book, How to be a Domestic Goddess. It's quite easy to make, yet looks drop-dead impressive. Definately a cake that will cheer the soul of any adult. I used my KitchenAide mixer, so if you aren't using one, your prep time may be a bit longer.

Provided by skat5762

Categories     Breads

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 11

6 large eggs, separated
1 pinch salt
1/2 cup soft unsalted butter
14 ounces nutella (chocolate hazelnut spread)
1 tablespoon rum or 1 tablespoon water
1/2 cup ground hazelnuts, scant
4 ounces good quality bittersweet chocolate, melted
4 ounces hazelnuts
1/2 cup heavy cream
1 tablespoon rum or 1 tablespoon water
4 ounces good quality bittersweet chocolate

Steps:

  • Preheat oven to 350-degrees.
  • Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
  • In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).
  • In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts.
  • Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
  • Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
  • Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
  • Transfer to a plate and let cool.
  • This is imperative: if they go on the ganache while hot, it'll turn oily (believe me I speak from experience).
  • In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently.
  • Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.
  • Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
  • Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
  • If you have used Frangelico, put shot glasses on the table and serve it with the cake.

CHOCOLATE HAZELNUT SPREAD - SUGAR FREE



Chocolate Hazelnut Spread - Sugar Free image

A homemade healthy version of the nutella you get at the shops. A healthy alternative with no sugar and no preservatives.

Provided by cookingpompom

Categories     Toddler Friendly

Time 4m

Yield 1 cup

Number Of Ingredients 5

1 cup hazelnut meal
1 pinch salt
2 tablespoons cocoa or 2 tablespoons carob powder
2 tablespoons honey
sunflower oil

Steps:

  • Place the first 4 ingredients into a food processor and blend.
  • Slowly pour a small amount of oil into the mix, a little at a time, until it becomes a paste (a similar consistancy to peanut butter or nutella).
  • Place paste into a jar and refrigerate.
  • Keeps for 1 month.

Nutrition Facts : Calories 167.7, Fat 1, Sodium 156.7, Carbohydrate 40.6, Fiber 2.1, Sugar 34.5, Protein 2.1

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your gianduja will be. Use high-quality chocolate and hazelnuts for the best flavor.
  • Roast the hazelnuts before using them: Roasting the hazelnuts will bring out their flavor and make them more fragrant. You can roast them in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, or until they are golden brown and fragrant.
  • Grind the hazelnuts finely: The finer you grind the hazelnuts, the smoother your gianduja will be. You can use a food processor or a blender to grind the hazelnuts until they are a fine powder.
  • Use a double boiler to melt the chocolate: This will help to prevent the chocolate from burning or seizing. You can also use a microwave to melt the chocolate, but be sure to do it on low power and stir the chocolate frequently.
  • Let the gianduja cool completely before using it: This will help it to set properly. You can store the gianduja in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Gianduja is a delicious and versatile spread that can be used in a variety of ways. It can be enjoyed on its own, spread on bread or crackers, or used as a filling for cakes and pastries. It is also a popular ingredient in chocolate desserts. With its rich, nutty flavor and smooth, creamy texture, gianduja is sure to please everyone.

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