Gianduja, Gianduya or Gianduia; It is a dessert of Italian cuisine and is made of chocolate and hazelnut. Usually hazelnut paste is prepared by cooking a mortar made with chocolate and milk. Gianduia is also known as Nutella’s main material. It is a rich chocolate with intense hazelnut aroma. Gianduia can also be used in different desserts such as cake, cookies, cakes and ice cream. Gianduja’s story
Gianduia is a dessert specific to the Piemonte region in northwest of Italy. Tatlı, named after a folk character in the region. The character of Gianduia lives in Torino, the capital of Piemonte, and traditionally entertains the public during carnival. Tatlı emerged in the early 1800s due to the abundance of hazelnuts in the region. At that time, due to the high cost of chocolate, the less expensive hazelnut was used instead of cocoa powder. It is combined with materials such as hazelnuts, chocolate and milk and thus emerged with a delicious dessert called Gianduja. Over time, Gianduja gained fame as Nutella’s main material and has become a popular flavor worldwide today. In the Piemonte region, it is still consumed and consumed traditionally. https://egepazarindan.com/pavlova-Nedir-kolay-pavlova-tatlisi-tarifi/ giianduja recipe
Here is a simple Gianduja recipe:
Ingredients: 200 grams of hazelnuts
200 grams of dark chocolate
100 ml milk
50 grams of sugar
1 teaspoon of salt
1 teaspoon of vanilla extract
Preparation: Spread the hazelnuts on the baking sheet and fry at 180 degrees in a preheated oven for 10-15 minutes. Remove the shells of hazelnuts.
Add dark chocolate, milk, sugar, salt and vanilla extract to a saucepan and melt over low heat.
Add the hazelnuts to the melted mixture and mix until a smooth consistency.
Pour the mixture into a glass jar and allow to cool at room temperature.
After cooling, lift the jar to the refrigerator and leave for at least 1 hour to harden.
Before consuming Gianduja, bring it to room temperature and serve by slicing.
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