I was looking for a gianduja recipe! Ever since my Nutella pastafrola video (I talked about the origins of Nutella in the video), I was curious as to how giandulja was made. It looks like it's a lot easier than one might assume.I like the molds you used, and it also looked like it had a nice texture: thick enough to cut, but not too hard. Thanks for sharing!
Thanks! I was also curious because I see it in a lot of pastry chef creations! I think with a better blender one could go finer in terms of texture but this was ok for me, i liked a few visible bits of hazelnuts :)
Good questions! I keep mine in the fridge because nuts do go off quicker than the chocolate and you will taste it when that happens, they should keep well in the fridge for up to 5 weeks easily Watch out for fridge odors that might spoil the flavor too 😅
Oh thank you for reminding me to adjust the description! Here is the recipe for the ganache: ruclips.net/video/Hw_XZKY1oZU/видео.html and its sooo good! thanks for your comment, I hope you enjoy the recipes :)
Hello! they would definitely taste different, hazelnuts are a lot more fragrant (this is almost like hard nutella!), but I think you can still make something delicious if you use almonds :)
That’s the strange thing since sugar is basically melting when you blend it as it gets hot, maybe try blending longer? The recipe should work as is, perfect balance of flavour, fats and sweetness
Question I just read that Gianduja (my favorite) are made with 70% hazelnut and 30% chocolate. So would a small tryal of 140g of hazelnut and 60g of chocolate worth the try? Your recipe is like 50% a d 50%
I was looking for a gianduja recipe! Ever since my Nutella pastafrola video (I talked about the origins of Nutella in the video), I was curious as to how giandulja was made. It looks like it's a lot easier than one might assume.I like the molds you used, and it also looked like it had a nice texture: thick enough to cut, but not too hard. Thanks for sharing!
Thanks! I was also curious because I see it in a lot of pastry chef creations! I think with a better blender one could go finer in terms of texture but this was ok for me, i liked a few visible bits of hazelnuts :)
@@BakingNicky I like a few bits of nuts in things as well. Once again, well done!
Thanks for the recipe!! I was looking for exactly this
Awesome, glad it helped! 😄
Thank you for the recipe! Would you please tell me how long we can keep it and where? Like room temperature or refrigerate? Thanks again!!
Good questions! I keep mine in the fridge because nuts do go off quicker than the chocolate and you will taste it when that happens, they should keep well in the fridge for up to 5 weeks easily
Watch out for fridge odors that might spoil the flavor too 😅
That’s a great recipe... thks..
But Where can I find your Guanduja ganache recipe?
Will be glad to receive it ... must be exquisite...
Oh thank you for reminding me to adjust the description!
Here is the recipe for the ganache: ruclips.net/video/Hw_XZKY1oZU/видео.html
and its sooo good! thanks for your comment, I hope you enjoy the recipes :)
Can you do the same thing with almonds? Would it taste different from the hazelnut version?
Hello! they would definitely taste different, hazelnuts are a lot more fragrant (this is almost like hard nutella!), but I think you can still make something delicious if you use almonds :)
Thanks for the recipe❤❤❤I tried it but mine ended up powdery rather than gooey... Can I fix it by adding more chocolate?
That’s the strange thing since sugar is basically melting when you blend it as it gets hot, maybe try blending longer? The recipe should work as is, perfect balance of flavour, fats and sweetness
Thanks for a great video. Gianduja reminds me of chocolate marzipan. Where can I purchase the silicone mould that you used?
Hi there! these are from silikomart, I found them on Amazon but you can use any mould shape you like :)
In AliExpress
Omg!!!!!!!!!!!
So good, right?! 😍
Thank u for the recipe. At the end u hve added melted chocolate to the paste, please advise how much chocolate is added. Thank u
Hello! Ah you missed it earlier in the video, it was 200g.
Thank u for ur reply
Excuse me, did you put all the dough in the chocolate?
Can we use homemade powder sugar instead of castor sugar
Question I just read that Gianduja (my favorite) are made with 70% hazelnut and 30% chocolate.
So would a small tryal of 140g of hazelnut and 60g of chocolate worth the try? Your recipe is like 50% a d 50%
i wanna mix the hazelnut icing paste with normal cocoa powder and see what happens
👏👏🙏
I think that's what those ice cube chocolates are.
سبب ظهور حبيبات دهنيه ع سطحها بعد العمل