The ultimate treat for both kids and grownups, this luxurious spread is completely dairy-free, as the original recipe for gianduja demands. Ideal on virtually anything: bread, ice cream, mixed in with hot coffee or simply on a spoon directly out of the jar.
The key ingredient for this recipe is hazelnuts, so be sure to use the highest quality available.
Ingredients
▻▷ | 550g | 4 ⅔ cups | 55% | Hazelnuts |
▻▷ | 350g | 1 ¾ cups | 35% | Granulated White Cane Sugar |
▻▷ | 100g | ¾ cup | 10% | Unsweetened cocoa powder |
Directions
- Roast the hazelnuts by placing them in a thin layer in a convection oven at 265°F/140°C for about 30 minutes. Stir from time to time. They are properly roasted when they turn a light caramel color in the middle.
- After removing the skins, pre-grind the hazelnuts by pulse-crushing in a Mixer-Grinder/Cuisinart for approximately 1 minute, obtaining a fine hazelnut flour.
- Slowly pour the hazelnut flour into your Premier Chocolate Refiner. With a blow dryer set on high, heat the drum of the refiner to speed up processing.
- Once the hazelnut flour has been crushed into a thick paste, add the sugar 100g - ½ cup at a time making sure it is all completely mixed in before adding more;
- Let process for 3 hours.
- Once you are pleased with the consistency of the spread, proceed by sprinkling in the cocoa powder 50g - roughly ¼ cup at a time, and allow to combine well with the nut paste. Once all of the cocoa powder blended in, let run for an additional half an hour.
- Proceed with removing the contents of the drum. For optimal results, store the spread in sterilized, airtight glass jars.
Yield: Approximately 1kg of non-dairy Hazelnut Spread
Storage: Up to 3 months in a cool, well-ventilated, odorless place.