Homemade gianduja: A healthier Italian alternative to Nutella

Looking for a delicious and healthy alternative to shop-bought chocolate spreads? I have a recipe for homemade gianduja – an Italian delicacy that will win over the palates of the entire family. With its velvety texture and intense flavour, this chocolate hazelnut spread is a true feast for the senses. You can prepare it at home in just a few moments, and the satisfaction from making this treat yourself will be invaluable.

Anyone with children knows how popular chocolate spreads are among them. Shop shelves are full of various chocolate creams, but few people know that there's an alternative straight from Italy. It's gianduja, a chocolate-hazelnut spread that delights with its taste and simplicity of ingredients. One day, I decided to make gianduja at home and replace the popular Nutella with it. The result? My children unanimously declared it the best chocolate spread they had ever eaten.

Gianduja is a traditional Italian cream from the Piedmont region. Its name comes from a character in a folk comedy who represents a well-to-do villager. This delicious cream is made by combining high-quality chocolate with roasted hazelnuts. The ingredient proportions may vary slightly, but gianduja usually contains about 70% chocolate and 30% hazelnuts.

Although you can easily find various chocolate creams in shops, nothing beats the taste of homemade gianduja, which you can prepare yourself. This simple and quick-to-make spread will wow the entire family, and most importantly, you'll have complete control over its ingredients.

Ingredients:

        
• 400g dark chocolate (you can also use milk chocolate),
• 140g shelled and roasted hazelnuts,
• 170ml extra virgin olive oil,
• 85g powdered sugar,
• a pinch of salt.

Preparation:

1. Nuts: Roast the hazelnuts in a dry pan until they release a pleasant aroma. Then blend them into a smooth paste.
2. Chocolate: Break the chocolate into pieces and melt it in a double boiler.
3. Combining ingredients: Add the sifted powdered sugar and salt to the melted chocolate and mix thoroughly. Then, slowly pour in the olive oil, stirring constantly.
4. Final touch: Finally, add the blended hazelnuts and mix until smooth and uniform.

Transfer the finished gianduja to sterilised jars and store it in the refrigerator. It will stay fresh for about a week.

The possibilities for using homemade gianduja are virtually limitless. You can spread it on bread, toast, pancakes, or waffles. It will make a perfect addition to oatmeal, yoghurt, or ice cream. You can also use it to fill cakes, biscuits, or cupcakes.