🇮🇹 Italian · Dessert
🍫 Gianduiotto
Gianduiotto
Turin's iconic hazelnut chocolates, their distinctive upside-down boat shape formed by hand or mold while the ganache is still pliable, made from a smooth blend of chocolate and finely ground toasted hazelnuts.
Gianduiotto was born in 19th-century Turin, reportedly created to stretch scarce cacao supplies by blending in the region's abundant hazelnuts, a happy substitution that became the foundation for what is now one of Italy's most beloved chocolate traditions, including the spread it later inspired.
Ingredients
Equipment: Food processor, Double boiler or heatproof bowl, Parchment paper, Small knife or mold
- 200 g (7 oz) milk chocolate, chopped
- 150 g (1 cup) hazelnuts, toasted and skins removed
- 100 g (1/2 cup) powdered sugar
- 50 g (3 tbsp) unsalted butter, softened
Method
- Grind the toasted hazelnuts in a food processor until they form a smooth, oily paste, scraping down as needed.
- Melt the milk chocolate gently over a double boiler.
- Combine the melted chocolate with the hazelnut paste, powdered sugar, and softened butter, mixing until smooth and glossy.
- Pour the mixture onto a sheet of parchment paper and spread to an even thickness of about 1cm.
- Chill in the refrigerator until firm enough to hold a shape but still pliable, about 1-2 hours.
- Cut into small triangular or rectangular pieces and shape each by hand into the traditional upside-down boat form, or press into a gianduiotto mold.
- Chill again until fully set before serving.
Chef Tips
- Grinding the hazelnuts thoroughly into a smooth paste, rather than leaving them coarse, is essential for the classic silky gianduiotto texture.
- Work with the mixture while it is still slightly pliable but firm enough to hold a shape - too cold and it will crack rather than shape neatly.
- A gianduiotto-shaped mold gives the most authentic look, though hand-shaping works well too.
Common Mistakes to Avoid
- Under-grinding the hazelnuts, leaving a gritty rather than silky-smooth texture.
- Letting the mixture get too cold before shaping, causing it to crack rather than form neatly.
- Using dark chocolate instead of milk chocolate, which changes the traditional flavor balance.
Nutrition (per serving)
Health Benefits
- Hazelnuts provide healthy fats and vitamin E, best enjoyed as an occasional treat.
Cultural Note
Gianduiotto originated in 19th-century Turin and remains one of Piedmont's most cherished chocolate traditions, later inspiring the famous hazelnut-chocolate spread that shares its name.
Storage & Serving
Storage: Store in an airtight container in a cool place for up to 2 weeks.
Reheating: Not applicable; served at room temperature.
Serve with: Espresso