Homemade Gianduja Recipe and Foolproof Tips

French

Make your own refined homemade gianduja with chef Christophe Michalak’s recipe — a silky blend of hazelnuts and chocolate, rich and perfectly balanced in flavour.

Ideal for filling pastries or simply enjoying by the spoonful, this recipe will turn you into a true chocolate connoisseur.

Homemade Gianduja Recipe by Christophe Michalak, Easy, Creamy & Perfect Every Time

If you adore the smooth harmony of roasted hazelnuts and silky chocolate, that unmistakable flavour found in every Ferrero Rocher, this homemade gianduja will win you over instantly.

Inspired by chef Christophe Michalak, it’s a simple yet elegant recipe that delivers professional-quality results: glossy, aromatic, and luxuriously creamy.

Gianduja is a traditional Italian creation made by blending roasted hazelnuts with chocolate until it becomes a soft, melt-in-the-mouth paste.

Unlike praline, the nuts aren’t cooked in caramel, which gives gianduja its light, authentic texture and pure taste.

Born in Turin, Italy, it has become a timeless classic, cherished by pastry chefs worldwide and used in truffles, ganaches, chocolate bars, and indulgent spreads.

Why This Version by Christophe Michalak Stands Out

Christophe Michalak’s take on gianduja celebrates balance, just the right amount of hazelnut for depth, and chocolate for roundness.

His recipe avoids any added oil, letting the natural nut oils create a velvety, pure texture.

This version can be made with a Thermomix, a blender, or any powerful food processor. The result is fast, reliable, and truly irresistible.

Ingredients for Homemade Gianduja

For about 450 g (1 lb) of gianduja:

• 150 g (1 cup) whole hazelnuts
• 150 g (1¼ cups) icing sugar
• 150 g (1 cup) milk chocolate (40%)
• 1 pinch fine salt

I usually make my gianduja with Valrhona 40% milk chocolate, which gives it a smooth, mellow flavour and a light golden colour. But this time, I had to improvise, my stock from France ran out!

I used Lindt 65% chocolate instead, which explains the slightly darker tone.

This chocolate also happens to be one of my favourites for making homemade truffles, it melts beautifully and adds a deep, balanced cocoa flavour that works perfectly in gianduja.

How to Make Gianduja (With or Without a Thermomix)

The first time I tried making homemade gianduja back in 2011, things didn’t quite go as planned, my blender completely gave up on me!

I had seriously underestimated the power needed to turn roasted hazelnuts into a smooth, silky paste.

That little mishap pushed me to invest in a sturdier food processor, a decision I’ve never regretted. Today, I make this sweet treat with the Thermomix, which is even more efficient, the result is fast, easy, and utterly irresistible. Homemade gianduja has become a staple in my kitchen… as long as you have the right equipment!

Traditional Gianduja Method

• Preheat your oven to 160°C (320°F).
• Spread the hazelnuts on a baking tray lined with parchment paper and roast for 15-20 minutes, stirring occasionally to prevent burning.
• Remove from the oven and let cool slightly. Wrap the hazelnuts in a clean tea towel and rub them together to remove the skins — they should come off easily.
• Place the peeled hazelnuts in a food processor with the icing sugar and a pinch of salt.
• Blend in intervals, pausing if the motor gets warm, until you achieve a smooth, creamy hazelnut paste.
• Melt the milk chocolate over a bain-marie (double boiler), then stir in the sweetened hazelnut paste. Mix well until the texture is silky and completely uniform.
• Pour the mixture into a silicone mould or airtight container.
• Refrigerate overnight to allow the gianduja to firm up naturally.
• The next day, cut into squares and store in an airtight box in the fridge to preserve its creaminess and deep flavour.

Gianduja in the Thermomix: Quick and Foolproof Method

• Preheat your oven to 160°C (320°F).
• Spread the hazelnuts evenly on a baking tray lined with parchment paper and roast for 15–20 minutes, stirring occasionally for an even roast.
• Remove from the oven and let cool slightly, then wrap the hazelnuts in a clean tea towel. Rub them together to remove the skins, they should peel off easily.
• Place the peeled hazelnuts into the Thermomix bowl with the icing sugar.
• Blend for 30 seconds / speed 8, then 1 minute / speed 6, and finally 1 minute / speed 5, until you achieve a smooth and creamy paste.
• Add the chopped milk chocolate and set the Thermomix to 3 minutes / 50°C / speed 1.
• Pour the mixture into a plastic container or silicone moulds.
• Refrigerate overnight to allow the gianduja to firm up completely.
• The next day, cut it into squares and store in an airtight box in the fridge. It will keep its creamy texture and rich flavour, perfect for your next batch of desserts or chocolate creations.

How to Store Homemade Gianduja

To keep your homemade gianduja fresh and full of flavour, follow these simple storage tips:

– At Room Temperature

• If your room stays below 20-22°C (68-72°F), you can store the gianduja at room temperature.
• Keep it in an airtight container, away from light, heat, and humidity.
• Avoid warm spots, such as near the oven or a window, to prevent the chocolate from melting or separating.

– In the Refrigerator (Optional)

• If it’s warm where you live or during summer months, refrigerate your gianduja.
• Wrap it tightly in plastic film or place it in an airtight container to stop it from absorbing fridge odours.
• Before using, let it sit at room temperature for 10-15 minutes so it softens and regains its smooth texture.

– Shelf Life

• At room temperature: lasts about 2-3 weeks.
• In the fridge: keeps up to 1 month, as long as your ingredients were fresh.
• Always ensure your hazelnuts are well roasted and not rancid, as this can affect both flavour and shelf life.

Tips and Tricks for Perfect Homemade Gianduja

Choose the Right Hazelnuts

Use fresh, high-quality hazelnuts, ideally from Piedmont, Italy, known for their rich aroma and low moisture content. This ensures a smooth, silky finish.
Roast them at 160-170°C (320-340°F) for about 15-20 minutes, then rub them in a clean towel to remove the skins, an essential step to avoid bitterness and bring out their full flavour.

Fixing a Grainy Texture

If your gianduja turns out grainy, it’s usually because the blending wasn’t long enough or the machine overheated, causing the sugar to crystallise.
Take short breaks to prevent overheating, then resume blending until the paste becomes glossy.
If it still feels rough, add a teaspoon of melted chocolate to help re-emulsify and smooth the mixture.

Adjusting Texture and Ratios

For a softer, sweeter gianduja, increase the amount of chocolate slightly.
For a stronger, nuttier flavour, add more hazelnuts.
The ideal consistency should be fluid yet dense, similar to a thick ganache.
If the mixture feels too soft before moulding, chill it briefly in the fridge to firm it up while keeping that perfect melt-in-the-mouth texture.

Variations: Dark Chocolate, White Chocolate & Vegan Gianduja

• Dark Chocolate: Perfect for a deep, intense flavour with a subtle hint of bitterness, ideal for chocolate purists.
• Milk Chocolate: Brings the smoothness and creamy balance that defines a classic gianduja.
• White Chocolate: Creates a sweeter version, similar to a vanilla-flavoured spread, with a delicate, buttery texture.
• Vegan Version: Use plant-based chocolate (free from milk and butter) and unrefined organic icing sugar. The result stays just as creamy and indulgent, completely free from animal products.

Frequently Asked Questions (FAQ)

– Can I replace hazelnuts with almonds?
Yes, but the flavour will be milder and less distinctive. Choose blanched and roasted almonds, and follow the same method for a smooth, nutty result.

– Can I change the chocolate-to-hazelnut ratio?
Absolutely. More chocolate gives a sweeter and softer gianduja, while more hazelnuts create a richer and more intense flavour. Adjust according to your taste or how you plan to use it, ganache, bar, or filling.

– My blender is overheating, what should I do?
Take short breaks every 30 seconds to prevent overheating and maintain a smooth texture. Let the bowl cool before resuming if needed.

– My gianduja is grainy or crystallised, how can I fix it?
Keep blending until the mixture becomes fluid and glossy. You can also add a spoonful of melted chocolate or gently warm the mixture to restore its creamy consistency.

Other recipes to try

• Homemade Vanilla Custard Sauce
• Vanilla Mousseline Cream
• pastry cream-creme patissiere recipe