Gianduia Chocolates


  • 1 ½ cups unsweetened hazelnut butter*
  • 4 ounces fine-quality milk chocolate
  • 1 cup hazelnuts (about 5 ounces)

1. Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang. 2. Toast and skin hazelnuts. In a food processor pulse hazelnuts until finely chopped, about 30 seconds. Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet ch...

View full recipe at SpringPad


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