chocolate-hazelnut spread

gianduja

TOTAL TIME: 25 minutes

MAKES: 1 1/2 Cups

If you like Nutella, you will love this do-it-yourself version by pastry chef Karen DeMasco of Locanda Verde in New York City. Demerara sugar gives her chocolate-hazelnut spread (gianduja in Italian) its signature bit of crunch. When first made and still fairly loose, it can be enjoyed as a dip or drizzle. Once thickened (after 2 to 3 days at room temperature or a few hours chilled), it makes a fantastic cookie filling. It can even be made into truffles: just scoop chilled spread into balls and roll in cocoa powder.

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Ingredients

5 ounces hazelnuts (1 cup)
8 ounces good-quality milk chocolate
1/4 cup Demerara sugar
1/2 teaspoon kosher salt
1/4 cup grapeseed oil

Instructions

Heat oven to 350º.

Spread hazelnuts on a baking sheet and toast until fragrant and golden, 10 to 15 minutes. Wrap nuts in a kitchen towel and rub to remove loose skins (don’t worry about skins that don’t come off).

While nuts are warm, combine with chocolate, sugar and salt in the bowl of a food processor. Purée until smooth, adding oil in a slow and steady stream.

Transfer spread to an airtight container. Let stand at room temperature until thickened, about 2 days. Spread keeps in an airtight container at room temperature for up to 1 month or refrigerated for up to 3 months. To loosen chilled spread, heat in microwave for about 5 seconds.

Note: Demerara is a natural brown sugar, an English version of turbinado sugar but with a slightly larger crystal size; turbinado is a good substitute.

Recipe by Karen DeMasco

Photo by G. Giraldo

January 2011