Gianduia Chocolates


  • 4 ounces fine-quality milk chocolate
  • 1 ½ cups unsweetened hazelnut butter
  • 5 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 1 cup hazelnuts

Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang. 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 chocolat...

View full recipe at Epicurious


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