Gianduiotti, the recipe to prepare them at home. Gianduiotti are typical chocolates of the Piedmontese tradition. You can prepare them at home in a short time and with great satisfaction using simply two ingredients: dark chocolate and hazelnuts, even better if from Piedmont. With the indicated ingredients you will obtain about 16 gianduiotti using a standard mold, which you can buy online, or in a shop selling items for the home and pastry. Here is the recipe with all the ingredients, tools and tips to prepare gianduiotti at home.
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I gianduiotti they are gods Chocolates typical of the Piedmontese tradition. You can prepare them at home in a short time and with great satisfaction using simply two ingredients: dark chocolate and hazelnuts, even better if from Piedmont.
With the ingredients shown you will get approx 16 gianduiotti using a standard mold, which you can buy online, or in a home and pastry shop.
Silkomart SK2032 24 Gianduiotti Silicone Mold
Silic mold. 9 Gianduiotti for € 11,00
Here is the recipe with all the ingredients, tools and tips to prepare gianduiotti at home.
200 grams of dark chocolate
100 gr of shelled hazelnuts
2 saucepans for the bain marie
1 gianduiotti mold
1 kitchen mixer or mortar
1 wooden spoon
1 small whisk
1) Start the preparation of your homemade gianduiotti starting from roasting of hazelnuts. Toast the hazelnuts in a pan for 10 minutes over low heat, taking care to turn them from time to time with a wooden spoon.
2) Starting from the toasted hazelnuts you will need to create a creamy compound, a real hazelnut paste. Let them cool and then pass them to the mixer, or crush them carefully in the mortar. You will have to continue to work and blend them until they release their oils and the hazelnut paste begins to form. In the mixer, after reducing the hazelnuts into a very fine powder, continue to blend to achieve the desired result.
3) At this point you can take care of melting the chocolate in a bain-marie. I recommend using del dark chocolate at 60%, to obtain gianduiotti with a full-bodied but not too bitter flavor. If you want, you can sweeten the preparation with a teaspoon of brown sugar or rice malt. Bring the water in the largest saucepan to a boil. Chop the chocolate and pour it into the smallest saucepan. Put them one inside the other and mix first with a spoon and then with a small whisk until the chocolate is well melted and homogeneous.
4) When the chocolate is ready and still very liquid, turn off the heat and add the hazelnut paste. Mix carefully with a spoon or with one small whisk per mix the best of the two ingredients.
5) It's time to pour the mixture into the gianduiotti mold, Fill in each space with the help of a teaspoon. If necessary, use a spatula to remove the chocolate remaining on the edges of the mold.
6) Let the gianduiotti cool down a room temperature or, even better, in a cool place, but not in the refrigerator, for a couple of hours. Only when the gianduiotti are cold and solid can you transfer them to refrigerator for 20-30 minutes, so that you can then take them out of the mold easily. Do not refrigerate the hot gianduiotti. Due to the change in temperature, a white patina may form on the surface. Choose high quality dark chocolate and gently remove the gianduiotti from the molds. You can arrange them on a plate or tray, or wrap them as a gift (birthday, Christmas, Valentine's day, anniversary ... every occasion is good!).
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