This gianduia spread is addictive. It has nothing to envy of store-bought ones; in fact, if you use quality chocolate and hazelnuts, it’s even better.
I usually serve it on slices of warm toasted bread, but you can also use it to fill crepes, waffles, cakes, or muffins.
For convenience, I prepare it with the Thermomix and in a few minutes, I get a product of the highest quality. Try it to believe it!
If you too are chocolate lovers, don’t miss the following recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 1
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/4 cup sugar
- 1 packet vanillin
- 1/4 cup unsweetened cocoa powder
- 1/2 cup toasted hazelnuts
- 1/3 cup partially skimmed milk
- 170 ml 50% dark chocolate (in pieces)
- 1/4 cup peanut oil
Tools
I used the Thermomix
- Jars with airtight closure
Steps
Put the sugar and vanillin in the bowl and grind for 10 sec. speed 10
Add the cocoa and hazelnuts and chop for 20 sec. speed 10
Add the milk and bring to a boil for 3 min. 212°F speed 3 and then blend for 1 min. speed 10
Add the chocolate and peanut oil and mix for 3 min. speed 2
Pour the gianduia cream into a glass jar preferably sterilized and let it cool to room temperature
Storage and Tips …
Store in the fridge in an airtight jar
Consume within 10 days.
Remember to boil the glass jars for about 30 minutes before use.
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
