The sugar-free gianduja spread is unmatched among homemade versions, and during the Christmas season, it was the most successful among the gifts.
Everyone who tried it found it exceptional!
And I believe it! The hazelnut flavor is intense, it is velvety, and it doesn’t leave a bitter taste like it happens to me and others with the most famous spreads. It is palm oil-free … in short, it’s a distinguished spread!
And … beware! It is not stored in the fridge like all those homemade recipes you read about online, but it can be kept comfortably in the pantry for up to 6 months and takes 15/20 minutes to make. You may be wondering why it doesn’t go in the fridge? It’s an anhydrous cream, meaning it lacks water and therefore won’t spoil or mold.
The creator of this incredible spread is L. Montersino, and it is published in one of his books … I only changed the type of chocolate used and a few other things.
If I’ve piqued your interest, it’s time to read the recipe.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Sugar-Free Gianduja Spread
- 7.9 oz hazelnut paste
- 8.8 oz milk chocolate
- 2.3 oz rice oil
- 0.35 oz unsweetened cocoa powder
- to taste vanilla
Sugar-Free Gianduja Spread
– Transfer the melted milk chocolate and 1 oz of rice oil into a bowl, add the hazelnut paste, vanilla, and sifted unsweetened cocoa, mix with a whisk to remove lumps.
– Add the remaining half of the rice oil while continuing to mix.
– Transfer the bowl into a larger container with ice water and temper in a water bath. Stir continuously with the whisk until the cream reaches 72-73°F.
– Remove the bowl from the ice container and continue to stir. Then pour the cream into dry and sterilized jars (you can also use a cotton ball soaked in edible alcohol) using a funnel.
– Close the jars and place them in the fridge for 15-20 minutes, just long enough for the chocolate to fully crystallize. Remove the jars from the fridge and store them in the pantry.
Notes:
In the original recipe, there are some ingredients I couldn’t find, but I’ll list them for you:
– milk chocolate with maltitol* (I used a high-quality regular milk chocolate);
– Clarified butter in the amount of 1.2 oz (I used all rice oil).
Both the butter and oil are softeners and help the chocolate to not solidify and remain creamy for a long time.
*Maltitol is a sweetener that does not cause issues for diabetics.
*Maltitol is a sweetener that does not cause issues for diabetics.
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