Gianduja Praline Chocolate squares

Name: Gianduja Praline Chocolate squares
Prep time: 30 min
Yield: 1 serving
Ingredients: 200 g Whole hazelnuts; 120 g Powdered sugar; 180 g Milk chocolate

Gianduja originates from Piedmont, Italy, and is one of the most luxurious expressions of chocolate and nuts. This kind of like a homemade nutella chocolate bar. Its smooth, sweet, and so decadent. You can then cut the chocolate into cubes and use for baking, or eat right out of the fridge if you made this recipe but added grape seed oil to make it this smooth and runny and keep in a jar as homemade nutella. With out the oil it will set into a hardened chocolate bar that you can do anything with.

Prep

30m

Ingredients

Method

Turn cooking mode on

Step 1

Place the milk chocolate in a microwave-safe bowl. Melt in 30-second increments, stirring between each round, until fully melted and smooth. Set aside.

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For

200

Whole hazelnuts, toasted and skins removed

120

Powdered sugar

180

Milk chocolate, must be 40% cocoa minimum — anything lower will not set properly

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chocolate,

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Gianduja Praline Chocolate squares

Gianduja originates from Piedmont, Italy, and is one of the most luxurious expressions of chocolate and nuts. This kind of like a homemade nutella chocolate bar. Its smooth, sweet, and so decadent. You can then cut the chocolate into cubes and use for baking, or eat right out of the fridge if you made this recipe but added grape seed oil to make it this smooth and runny and keep in a jar as homemade nutella. With out the oil it will set into a hardened chocolate bar that you can do anything with.

Prep

30m

Ingredients

Method

Turn cooking mode on

Step 1

Place the milk chocolate in a microwave-safe bowl. Melt in 30-second increments, stirring between each round, until fully melted and smooth. Set aside.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

200

Whole hazelnuts, toasted and skins removed

120

Powdered sugar

180

Milk chocolate, must be 40% cocoa minimum — anything lower will not set properly

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.