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Gianduja

Followed a recipe from bon appetite for 'Better than Nutella Chocolate Hazelnut spread'.  This will be used for the Nutella Sticky Buns (posted last week) on Christmas morning. 

Ingredients

  • 2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)
  • 1/4 cup sugar
  • 1 pound semisweet or bittersweet chocolate, coarsely chopped
  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature
  • 1 cup heavy cream
  • 3/4 teaspoon kosher salt

Special Equipment

  • Four clean 8-ounce jars

Preparation

  • Preheat oven to 350°. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.) 
  • Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute. 
  • Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste. 
  • Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter-like as it cools.) Screw on lids. DO AHEAD Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.
Smells and tastes delicious.  
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It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
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