Christopher Hirsheimer, who helped create Saveur magazine and served as executive editor, and Melissa Hamilton, former food editor at Saveur, have created a homemade version of everyone's favorite hazelnut-chocolate spread.
It's easier to make than you would think, and their version is free from any preservatives or additives.
It goes without saying that this version tastes much better, but it's important to use good-quality chocolate and butter. After all, when there are only a handful of ingredients, there's really nothing to hide behind.
- 1 c skinned hazelnuts
- 8 oz semisweet chocolate
- ½ c heavy cream
- 4 T good-quality salted butter, cut into pieces
- Large pinch of sugar
1. Preheat the oven to 350°F.
2. Spread out the hazelnuts on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool completely.
3. Bring a pot of water to a simmer over medium-low heat. Place a heatproof medium bowl on top, making sure the bottom of the bowl doesn't touch the water. Add the chocolate and melt, stirring often. Once the chocolate is completely melted, remove from the heat and whisk in the cream and butter.
4. Meanwhile, grind the hazelnuts with the sugar in a food processor to a fairly smooth, buttery paste.
5. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter-like as it cools. Pour the mixture into small jars, or store in a container with a tight-fitting lid.
Total time: 30 minutes
From PANNA, Issue 8. Copyright (c) 2013 by How 2 Media, LLC.