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Gianduja: Homemade Nutella

May 20, 2020

Gianduja: Homemade Nutella

 

Ingredients

2 cups hazelnuts, mostly skinned

1/4 cup sugar

1 pound semisweet or bittersweet chocolate, coarsely chopped

1 stick unsalted butter, cut into pieces, at room temperature

1 tablespoon Rain’s Choice pure Vanilla Extract

1 cup heavy cream

1 /4 teaspoon salt

 

Instructions

Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and roast until deep brown, about 15 minutes. Let cool completely. Rub the nuts in a kitchen towel to remove the skins.

Grind the hazelnuts and sugar in a food processor until a paste forms, about 1 minute.

Place the chocolate in a medium metal bowl. Set the bowl over a large saucepan of simmering water until the chocolate is melted. Remove the bowl from the heat; then add the butter and vanilla and whisk until completely incorporated. Whisk in the cream and salt, then the hazelnut paste.

Pour gianduja into jars, dividing equally. Let cool.


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