Chocolate Hazelnut Spread
1 cup hazelnuts
8 ounces milk chocolate
1/4 demerara sugar
1/2 teaspoon kosher salt
1/4 cup grapeseed oil
Heat oven to 350 degrees F.
Spread hazelnuts on a baking sheet and toast until golden, 10-15 minutes.
Wrap nuts in a clean kitchen towel and run to remove the outer skins
While nuts are still warm, combine with chocolate, sugar and salt in the bowl of a food processor. Puree until smooth, slowing adding the oil in a steady stream.
Transfer to an airtight container and let stand at room temperature until thickened, about 2 days.
Gianduja is a classic Italian sweet made of chocolate and hazelnuts. It is excellent drizzled on fresh fruit or ice cream, used as a filling for cookies, or simple spread over toast in the morning. It will keep in an airtight container for up to one month at room temperature or up to 3 months refrigerated. This recipe is from the Jan '11 edition of La Cucina Italiana magazine.
Saturday, December 18, 2010 - 2:10pm