Homemade gianduja: The ultimate chocolate-hazelnut spread alternative

Looking for a delicious and healthy alternative to store-bought chocolate spreads? I have a recipe for homemade gianduja—an Italian delicacy that will win over the palates of your entire family. With its velvety texture and intense flavor, this chocolate-hazelnut spread is a true feast for the senses. You can prepare it at home in just a few moments, and the satisfaction from making this treat yourself will be invaluable.

Anyone with children knows how popular chocolate spreads are among them. Store shelves are full of chocolate creams, but few people know there's an alternative straight from Italy. It's gianduja, a chocolate-hazelnut spread that delights with its taste and simplicity of ingredients. One day, I decided to make gianduja at home and replace the popular Nutella with it. The result? My children unanimously declared it the best chocolate cream they had ever eaten.

Gianduja is a traditional Italian cream originating from the Piedmont region. Its name comes from a character in a folk comedy representing a well-to-do villager. This delicious cream is made by combining high-quality chocolate with roasted hazelnuts. The ingredient proportions may vary slightly, but most commonly, gianduja contains about 70% chocolate and 30% hazelnuts.

Although you can easily find various chocolate creams in stores, nothing beats the taste of homemade gianduja, which you can prepare yourself. This simple and quick-to-make spread will wow the entire family, and most importantly, you'll have complete control over its ingredients.

Ingredients:

                  
• 14 oz dark chocolate (you can also use milk chocolate)
• 5 oz shelled and roasted hazelnuts
• 6 fl oz extra virgin olive oil
• 3 oz powdered sugar
• A pinch of salt

Preparation:

1. Nuts: Roast the hazelnuts in a dry pan until they release a pleasant aroma. Then, blend them into a smooth paste.
2. Chocolate: Break the chocolate into pieces and melt it in a double boiler.
3. Combining Ingredients: Mix the sifted powdered sugar and salt with the melted chocolate. Then, slowly pour in the olive oil, stirring constantly.
4. Final Touch: Finally, add the blended hazelnuts and mix until smooth and uniform.

Transfer the finished gianduja to sterilized jars and store it in the refrigerator. It will stay fresh for about a week.

The possibilities for using homemade gianduja are virtually limitless. You can spread it on bread, toast, pancakes, or waffles. It will make a perfect addition to oatmeal, yogurt, or ice cream. You can also use it to fill cakes, cookies, or cupcakes.