Image default
Cooking + Entertaining

Gianduiotti: the recipe for making Piedmont hazelnut chocolates at home

Gianduiotti: the recipe for making Piedmont hazelnut chocolates at home


55% dark chocolate

PGI Piedmont hazelnut paste

I gianduotti they are famous Chocolates Piedmontese in the shape of an upside-down boat, delicious and melting in the mouth. The secret of their success lies in the use of the precious Piedmont IGP hazelnut used in this recipe. in paste and mixed with melted dark chocolate, which will give the preparation the unmistakable taste of gianduia.

Once the ingredients have been mixed and a fluid and lump-free sauce has been obtained, all you have to do is pour it into a special gianduiotti mould, level the surface with a spatula and put everything in the refrigerator for at least two hours: the result will be ingots with an almost creamy consistency, to offer to your partner on Valentine’s Day or to enjoy as a happy end of meal with a cup of espresso coffee.

For an impeccable result, we suggest using 1/3 of hazelnut paste and 2/3 of 55% dark chocolatetemper following our advice and using a kitchen thermometer, then pouring the mixture obtained into a polycarbonate mould: in this way the gianduiotti will take their shape in an instant, and will take on a nice and tempting shine.

If you own a professional cutterwith powerful blades, you can also choose to prepare the hazelnut paste at home: simply collect the dried fruit in the bowl of the mixer and mix them in short pulses, in order to obtain first a grain, then a flour, which will begin to release oil, and finally a smooth and velvety cream.

Not everyone may know that these delicious nuggets were first distributed in 1865on the occasion of Carnival, of Gianduja: the popular Turin mask from which the name gianduiotti derives.

Discover how to prepare gianduiotti by following the step-by-step procedure and advice. If you liked this recipe, also try the filled chocolates.

How to prepare the gianduiotti

Chop the dark chocolate with a knife 1.

Put 1/3 in a bowl 2.

Collect the rest of the chopped chocolate in a mixing bowl 3.

Leave to melt in a bain-marie, stirring often and bring to a temperature of 50°C: for this operation, use a kitchen thermometer 4.

At the end you will have to obtain a smooth and fluid compound 5.

Pour the melted dark chocolate into the bowl with the chopped chocolate 6.

Stir vigorously with a spoon 7.

Keep mixing until you get a lump-free mixture. 8.

Lower the temperature of the chocolate to 28°C 9always continuing to mix.

Then add the hazelnut paste ten.

Incorporate it with a spatula 11.

Pour the chocolate and hazelnut mixture into the special gianduiotti mold 12.

Remove excess chocolate with a spatula 13.

Transfer the mold to the refrigerator for at least 2 hours 14.

After the time, take the mold out of the refrigerator 15.

Gently unmold the gianduiotti 16.

Arrange them on a wire rack 17 and let them dilute for 5 minutes at room temperature.

Arrange the gianduiotti on a platter 18bring to the table and serve.


The gianduiotti are kept at room temperature, in a tin and away from heat sources, for 1 week massive.

New posts