Two-Layer Gianduja

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Gianduja is a nut & chocolate confection that comes from Italy.  My pronunciation is terrible, so I couldn't tell you the right way to say it.  But it's definitely a tasty treat that everyone will enjoy.



Ingredients


  • Light Layer
    • 310g almonds, toasted
    • 190g confectioners' sugar, divided
    • 155g white chocolate, melted & tempered
    • 155g milk chocolate, melted & tempered
  • Dark Layer
    • 310g hazelnuts, toasted
    • 230g confectioners' sugar, divided
    • 310g dark chocolate, melted & tempered

Directions


  1. Place the almonds and 1/4 of the confectioners' sugar in a food processor.  Process, scraping the sides regularly, until the oils release and it liquifies (similar to peanut butter).
    • If you've never done this before, then I'll warn you that it takes much longer then you think.  If it's crumbly then just keep going.  Eventually it'll liquify.
  2. Add the remaining confectioners' sugar and process until smooth.
  3. Add the tempered white and milk chocolate.  Mix vigorously as it cools until just above room temperature.
  4. Pour into a 9" x 9" silicone pan and spread out into an even layer..  Let sit until it sets.  You may need to put it in the fridge once it reaches room temperature to help it solidify.
  5. For the second layer, place the hazelnuts in a food processor with 1/4 of the confectioners' sugar.  Process, scraping the sides regularly, until the oils release and it liquifies (similar to peanut butter).
  6. Add the remaining confectioners' sugar and process until smooth.
  7. Add the tempered dark chocolate.  Mix vigorously as it cools until just above room temperature.
  8. Pour into the silicone pan on top of the previous layer and spread out into an even layer.  Let sit until it sets.  Again, you may need to put it in the fridge once it reaches room temperature to help it solidify.
  9. Once set, remove the gianduja from the silicone pan and place on a cutting board.  Cut into strips 1.5" x 0.75".  Store in the refrigerator.
  10. Remove from frige about 45-60 minutes before serving to allow them to warm to room temperature.
You have to be careful because the melting point is at room temperature (about 72ºF).  After you're done making these candies you have to be certain to store them below that temperature or they will turn into goo.

















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