{"id":126810,"date":"2025-10-06T15:54:10","date_gmt":"2025-10-06T14:54:10","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=126810"},"modified":"2025-10-09T00:34:35","modified_gmt":"2025-10-08T23:34:35","slug":"homemade-gianduja-recipe-and-foolproof-tips","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-gianduja-recipe-and-foolproof-tips.html","title":{"rendered":"Homemade Gianduja Recipe and Foolproof Tips"},"content":{"rendered":"\n<p>Make your own refined homemade gianduja with chef Christophe Michalak\u2019s recipe, a silky blend of hazelnuts and chocolate, rich and perfectly balanced in flavour.<\/p>\n\n\n\n<p>Ideal for filling pastries or simply enjoying by the spoonful, this recipe will turn you into a true chocolate connoisseur.<\/p>\n\n\n<div class=\"wp-block-image size-full wp-image-73121\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1.jpg\" alt=\"Homemade gianduja shaped into elegant chocolate spirals, decorated with whole hazelnuts, displayed on a rustic wooden tray set on a dark wooden table with chocolate shards and dried flowers in the background.\" class=\"wp-image-73121\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1-640x960.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Homemade gianduja<\/figcaption><\/figure>\n<\/div>\n\n<style>.kb-table-of-content-nav.kb-table-of-content-id126810_3cfa4c-f7 .kb-table-of-content-wrap{padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-right:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);padding-left:var(--global-kb-spacing-sm, 1.5rem);background-color:var(--global-palette7, #EDF2F7);}.kb-table-of-content-nav.kb-table-of-content-id126810_3cfa4c-f7 .kb-table-of-contents-title-wrap{padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id126810_3cfa4c-f7 .kb-table-of-contents-title{font-weight:regular;font-style:normal;}.kb-table-of-content-nav.kb-table-of-content-id126810_3cfa4c-f7 .kb-table-of-content-wrap .kb-table-of-content-list{font-weight:regular;font-style:normal;margin-top:var(--global-kb-spacing-sm, 1.5rem);margin-right:0px;margin-bottom:0px;margin-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id126810_3cfa4c-f7 .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id126810_3cfa4c-f7 .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id126810_3cfa4c-f7 .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id126810_3cfa4c-f7 .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id126810_3cfa4c-f7 .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id126810_3cfa4c-f7 .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:before{background-color:var(--global-palette7, #EDF2F7);}<\/style>\n\n\n<h2 class=\"wp-block-heading\">Homemade Gianduja Recipe by Christophe Michalak, Easy, Creamy &amp; Perfect Every Time<\/h2>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Inspired by chef <strong>Christophe Michalak<\/strong>, it\u2019s a simple yet elegant recipe that delivers professional-quality results: glossy, aromatic, and luxuriously creamy.<\/p>\n\n\n\n<p><strong>Gianduja<\/strong> is a traditional Italian creation made by blending roasted hazelnuts with chocolate until it becomes a soft, melt-in-the-mouth paste.<\/p>\n\n\n\n<p>Unlike praline, the nuts aren\u2019t cooked in caramel, which gives gianduja its light, authentic texture and pure taste.<\/p>\n\n\n\n<p>Born in <strong>Turin, Italy<\/strong>, it has become a timeless classic, cherished by pastry chefs worldwide and used in truffles, ganaches, chocolate bars, and indulgent spreads.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Why This Version by Christophe Michalak Stands Out<\/h3>\n\n\n\n<p>Christophe Michalak\u2019s take on gianduja celebrates <strong>balance<\/strong>, just the right amount of hazelnut for depth, and chocolate for roundness.<\/p>\n\n\n\n<p>His recipe avoids any added oil, letting the natural nut oils create a <strong>velvety, pure texture<\/strong>.<\/p>\n\n\n\n<p>This version can be made with a <strong>Thermomix<\/strong>, a blender, or any powerful food processor. The result is fast, reliable, and truly irresistible.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1237\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-2.jpg\" alt=\"Square and spiral-shaped pieces of homemade chocolate hazelnut gianduja, arranged on a rustic wooden board, surrounded by whole hazelnuts, chocolate chunks, and decorative dried flowers.\" class=\"wp-image-73122\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-2.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-2-194x300.jpg 194w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-2-662x1024.jpg 662w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-2-640x990.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Ingredients for Homemade Gianduja<\/h2>\n\n\n\n<p>For about <strong>450 g (1 lb)<\/strong> of gianduja:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>150 g (1 cup)<\/strong> whole hazelnuts<\/li>\n\n\n\n<li><strong>150 g (1\u00bc cups)<\/strong> icing sugar<\/li>\n\n\n\n<li><strong>150 g (1 cup)<\/strong> milk chocolate (40%)<\/li>\n\n\n\n<li><strong>1 pinch<\/strong> fine salt<\/li>\n<\/ul>\n\n\n\n<p>I usually make my gianduja with <strong>Valrhona 40% milk chocolate<\/strong>, 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!<\/p>\n\n\n\n<p>I used <strong>Lindt 65% chocolate<\/strong> instead, which explains the slightly darker tone.<\/p>\n\n\n\n<p>This chocolate also happens to be one of my favourites for making <strong><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-chocolate-truffles-recipe-easy-creamy-indulgent.html\">homemade truffles<\/a><\/strong>, it melts beautifully and adds a deep, balanced cocoa flavour that works perfectly in gianduja.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-108818 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1600\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/chocolat-noir.jpg\" alt=\"Dark chocolate\" class=\"wp-image-108818\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/chocolat-noir.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/chocolat-noir-225x300.jpg 225w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/chocolat-noir-768x1024.jpg 768w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/chocolat-noir-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">Dark Chocolate<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How to Make Gianduja (With or Without a Thermomix)<\/h2>\n\n\n\n<p>The first time I tried making homemade gianduja back in 2011, things didn\u2019t quite go as planned, my blender completely gave up on me!<\/p>\n\n\n\n<p>I had seriously underestimated the power needed to turn roasted hazelnuts into a smooth, silky paste.<\/p>\n\n\n\n<p>That little mishap pushed me to invest in a sturdier food processor, a decision I\u2019ve never regretted. Today, I make this sweet treat with the <strong>Thermomix<\/strong>, which is even more efficient, the result is fast, easy, and utterly irresistible. Homemade gianduja has become a staple in my kitchen\u2026 as long as you have the right equipment!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Traditional Gianduja Method<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Preheat<\/strong> your oven to <strong>160\u00b0C (320\u00b0F)<\/strong>.<\/li>\n\n\n\n<li><strong>Spread<\/strong> the hazelnuts on a baking tray lined with parchment paper and <strong>roast<\/strong> for <strong>15-20 minutes<\/strong>, stirring occasionally to prevent burning.<\/li>\n\n\n\n<li><strong>Remove<\/strong> from the oven and <strong>let cool slightly<\/strong>. Wrap the hazelnuts in a <strong>clean tea towel<\/strong> and <strong>rub them together<\/strong> to remove the skins, they should come off easily.<\/li>\n\n\n\n<li><strong>Place<\/strong> the peeled hazelnuts in a <strong>food processor<\/strong> with the <strong>icing sugar<\/strong> and a <strong>pinch of salt<\/strong>.<\/li>\n\n\n\n<li><strong>Blend<\/strong> in intervals, pausing if the motor gets warm, until you achieve a <strong>smooth, creamy hazelnut paste<\/strong>.<\/li>\n\n\n\n<li><strong>Melt<\/strong> the milk chocolate <strong>over a bain-marie (double boiler)<\/strong>, then <strong>stir in<\/strong> the sweetened hazelnut paste. <strong>Mix well<\/strong> until the texture is silky and completely uniform.<\/li>\n\n\n\n<li><strong>Pour<\/strong> the mixture into a <strong>silicone mould<\/strong> or <strong>airtight container<\/strong>.<\/li>\n\n\n\n<li><strong>Refrigerate overnight<\/strong> to allow the gianduja to firm up naturally.<\/li>\n\n\n\n<li>The next day, <strong>cut into squares<\/strong> and <strong>store in an airtight box<\/strong> in the fridge to preserve its creaminess and deep flavour.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-108821 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1333\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/gianduja-maison-facile.jpg\" alt=\"Homemade chocolate hazelnut gianduja squares with a glossy, rippled surface, stacked on a slate plate alongside whole hazelnuts, chocolate pieces, and a decorative wooden spoon.\" class=\"wp-image-108821\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/gianduja-maison-facile.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/gianduja-maison-facile-225x300.jpg 225w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/gianduja-maison-facile-768x1024.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">gianduja maison facile<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Gianduja in the Thermomix: Quick and Foolproof Method<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Preheat<\/strong> your oven to <strong>160\u00b0C (320\u00b0F)<\/strong>.<\/li>\n\n\n\n<li><strong>Spread<\/strong> the hazelnuts evenly on a baking tray lined with parchment paper and <strong>roast<\/strong> for <strong>15\u201320 minutes<\/strong>, stirring occasionally for an even roast.<\/li>\n\n\n\n<li><strong>Remove<\/strong> from the oven and <strong>let cool slightly<\/strong>, then <strong>wrap<\/strong> the hazelnuts in a clean tea towel. <strong>Rub them together<\/strong> to remove the skins, they should peel off easily.<\/li>\n\n\n\n<li><strong>Place<\/strong> the peeled hazelnuts into the <strong>Thermomix bowl<\/strong> with the <strong>icing sugar<\/strong>.<\/li>\n\n\n\n<li><strong>Blend<\/strong> for <strong>30 seconds \/ speed 8<\/strong>, then <strong>1 minute \/ speed 6<\/strong>, and finally <strong>1 minute \/ speed 5<\/strong>, until you achieve a <strong>smooth and creamy paste<\/strong>.<\/li>\n\n\n\n<li><strong>Add<\/strong> the chopped milk chocolate and <strong>set<\/strong> the Thermomix to <strong>3 minutes \/ 50\u00b0C \/ speed 1<\/strong>.<\/li>\n\n\n\n<li><strong>Pour<\/strong> the mixture into a <strong>plastic container<\/strong> or <strong>silicone moulds<\/strong>.<\/li>\n\n\n\n<li><strong>Refrigerate overnight<\/strong> to allow the gianduja to firm up completely.<\/li>\n\n\n\n<li>The next day, <strong>cut it into squares<\/strong> and <strong>store<\/strong> in an <strong>airtight box<\/strong> in the fridge. It will keep its creamy texture and rich flavour, perfect for your next batch of desserts or chocolate creations.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-108819 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1500\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/gianduja-au-Thermomix.jpg\" alt=\"Preparation steps for homemade gianduja in the Thermomix: gradually blending roasted hazelnuts with icing sugar until smooth, then adding melted chocolate pieces to create a creamy, velvety texture.\" class=\"wp-image-108819\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/gianduja-au-Thermomix.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/gianduja-au-Thermomix-240x300.jpg 240w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/gianduja-au-Thermomix-819x1024.jpg 819w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">gianduja made with the Thermomix<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How to Store Homemade Gianduja<\/h2>\n\n\n\n<p>To keep your homemade gianduja fresh and full of flavour, follow these simple storage tips:<\/p>\n\n\n\n<p>&#8211; <strong>At Room Temperature<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>If your room stays below <strong>20-22\u00b0C (68-72\u00b0F)<\/strong>, you can store the gianduja at <strong>room temperature<\/strong>.<\/li>\n\n\n\n<li><strong>Keep it in an airtight container<\/strong>, away from light, heat, and humidity.<\/li>\n\n\n\n<li>Avoid warm spots, such as near the oven or a window, to prevent the chocolate from melting or separating.<\/li>\n<\/ul>\n\n\n\n<p><strong>&#8211; In the Refrigerator (Optional)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>If it\u2019s warm where you live or during summer months, <strong>refrigerate your gianduja<\/strong>.<\/li>\n\n\n\n<li>Wrap it tightly in <strong>plastic film<\/strong> or place it in an <strong>airtight container<\/strong> to stop it from absorbing fridge odours.<\/li>\n\n\n\n<li>Before using, <strong>let it sit at room temperature for 10-15 minutes<\/strong> so it softens and regains its smooth texture.<\/li>\n<\/ul>\n\n\n\n<p><strong>&#8211; Shelf Life<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>At room temperature:<\/strong> lasts about <strong>2-3 weeks<\/strong>.<\/li>\n\n\n\n<li><strong>In the fridge:<\/strong> keeps up to <strong>1 month<\/strong>, as long as your ingredients were fresh.<\/li>\n\n\n\n<li>Always ensure your <strong>hazelnuts are well roasted and not rancid<\/strong>, as this can affect both flavour and shelf life.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image wp-image-73123 size-full\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak.jpg\" alt=\"Homemade gianduja made with the Thermomix\" class=\"wp-image-73123\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-640x960.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Homemade gianduja made with the Thermomix<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Tips and Tricks for Perfect Homemade Gianduja<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Choose the Right Hazelnuts<\/h3>\n\n\n\n<p>Use <strong>fresh, high-quality hazelnuts<\/strong>, ideally from <strong>Piedmont, Italy<\/strong>, known for their rich aroma and low moisture content. This ensures a smooth, silky finish.<br><strong>Roast<\/strong> them at <strong>160-170\u00b0C (320-340\u00b0F)<\/strong> for about <strong>15-20 minutes<\/strong>, then <strong>rub them in a clean towel<\/strong> to remove the skins, an essential step to avoid bitterness and bring out their full flavour.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Fixing a Grainy Texture<\/h3>\n\n\n\n<p>If your gianduja turns out <strong>grainy<\/strong>, it\u2019s usually because the <strong>blending wasn\u2019t long enough<\/strong> or the <strong>machine overheated<\/strong>, causing the sugar to crystallise.<br>Take short breaks to prevent overheating, then resume blending until the paste becomes glossy.<br>If it still feels rough, add a <strong>teaspoon of melted chocolate<\/strong> to help re-emulsify and smooth the mixture.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Adjusting Texture and Ratios<\/h3>\n\n\n\n<p>For a <strong>softer, sweeter gianduja<\/strong>, increase the amount of chocolate slightly.<br>For a <strong>stronger, nuttier flavour<\/strong>, add more hazelnuts.<br>The ideal consistency should be <strong>fluid yet dense<\/strong>, similar to a thick ganache.<br>If the mixture feels too soft before moulding, <strong>chill it briefly in the fridge<\/strong> to firm it up while keeping that perfect melt-in-the-mouth texture.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Variations: Dark Chocolate, White Chocolate &amp; Vegan Gianduja<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Dark Chocolate:<\/strong> Perfect for a deep, intense flavour with a subtle hint of bitterness, ideal for chocolate purists.<\/li>\n\n\n\n<li><strong>Milk Chocolate:<\/strong> Brings the smoothness and creamy balance that defines a <strong>classic gianduja<\/strong>.<\/li>\n\n\n\n<li><strong>White Chocolate:<\/strong> Creates a sweeter version, similar to a <strong>vanilla-flavoured spread<\/strong>, with a delicate, buttery texture.<\/li>\n\n\n\n<li><strong>Vegan Version:<\/strong> Use <strong>plant-based chocolate<\/strong> (free from milk and butter) and <strong>unrefined organic icing sugar<\/strong>. The result stays just as creamy and indulgent, completely free from animal products.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently Asked Questions (FAQ)<\/h2>\n\n\n\n<p><strong>&#8211; Can I replace hazelnuts with almonds?<\/strong><br>Yes, but the flavour will be milder and less distinctive. Choose <strong>blanched and roasted almonds<\/strong>, and follow the same method for a smooth, nutty result.<\/p>\n\n\n\n<p><strong>&#8211; Can I change the chocolate-to-hazelnut ratio?<\/strong><br>Absolutely. More chocolate gives a <strong>sweeter and softer<\/strong> gianduja, while more hazelnuts create a <strong>richer and more intense<\/strong> flavour. Adjust according to your taste or how you plan to use it, ganache, bar, or filling.<\/p>\n\n\n\n<p><strong>&#8211; My blender is overheating, what should I do?<\/strong><br>Take <strong>short breaks every 30 seconds<\/strong> to prevent overheating and maintain a smooth texture. Let the bowl cool before resuming if needed.<\/p>\n\n\n\n<p><strong>&#8211; My gianduja is grainy or crystallised, how can I fix it?<\/strong><br>Keep blending until the mixture becomes fluid and glossy. You can also <strong>add a spoonful of melted chocolate<\/strong> or <strong>gently warm the mixture<\/strong> to restore its creamy consistency.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Other recipes to try<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-vanilla-custard-sauce-easy-and-creamy.html\">Homemade Vanilla Custard Sauce<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-vanilla-mousseline-cream-foolproof-recipe.html\">Vanilla Mousseline Cream<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-how-to-make-pastry-cream-creme-patissiere-recipe.html\">pastry cream-creme patissiere recipe<\/a><\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-gianduja-recipe-and-foolproof-tips.html\/print\/126812\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-126812-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-126812\" data-tr-id=\"126812\" class=\"tasty-recipes tasty-recipes-126812 tasty-recipes-display tasty-recipes-has-image\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\">\n<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" style=\"display: none;\"><defs><symbol id=\"tasty-recipes-icon-clock\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>folder<\/title> <desc>folder icon<\/desc><path d=\"M10 4H4c-1.1 0-1.99.9-1.99 2L2 18c0 1.1.9 2 2 2h16c1.1 0 2-.9 2-2V8c0-1.1-.9-2-2-2h-8l-2-2z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-instagram\" viewBox=\"0 0 448 512\"><title>instagram<\/title> <desc>instagram icon<\/desc><path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewBox=\"0 0 384 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M204 6.5C101.4 6.5 0 74.9 0 185.6 0 256 39.6 296 63.6 296c9.9 0 15.6-27.6 15.6-35.4 0-9.3-23.7-29.1-23.7-67.8 0-80.4 61.2-137.4 140.4-137.4 68.1 0 118.5 38.7 118.5 109.8 0 53.1-21.3 152.7-90.3 152.7-24.9 0-46.2-18-46.2-43.8 0-37.8 26.4-74.4 26.4-113.4 0-66.2-93.9-54.2-93.9 25.8 0 16.8 2.1 35.4 9.6 50.7-13.8 59.4-42 147.9-42 209.1 0 18.9 2.7 37.5 4.5 56.4 3.4 3.8 1.7 3.4 6.9 1.5 50.4-69 48.6-82.5 71.4-172.8 12.3 23.4 44.1 36 69.3 36 106.2 0 153.9-103.5 153.9-196.8C384 71.3 298.2 6.5 204 6.5z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewBox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewBox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Homemade Gianduja Recipe and Foolproof Tips\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Easy and Foolproof Homemade Gianduja Recipe<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"4\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t4 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"3\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t3 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"2\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">40 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"450\" data-unit=\"g\">450 g<\/span> <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-gianduja-recipe-and-foolproof-tips.html\/print\/126812\" target=\"_blank\" style=\"border-color: #94B5AB !important; background: #94B5AB !important; color: rgba(0,0,0,0.97) !important;\" data-tasty-recipes-customization=\"button-color.border-color button-color.background button-text-color.color\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p data-pm-slice=\"0 0 []\">Make a smooth, creamy homemade gianduja inspired by chef Christophe Michalak, a perfect blend of roasted hazelnuts and chocolate, rich in flavour and ideal for filling desserts or enjoying by the spoonful.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li data-tr-ingredient-checkbox=\"\" data-pm-slice=\"0 0 []\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82963a39\" id=\"ingredient_checkbox_69dbb82963a39\" aria-label=\"150 g roasted hazelnuts (peeled)\"><label for=\"ingredient_checkbox_69dbb82963a39\"><\/label><\/span><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> roasted hazelnuts (peeled)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82963a48\" id=\"ingredient_checkbox_69dbb82963a48\" aria-label=\"150 g milk chocolate (or dark\/white, see variations below)\"><label for=\"ingredient_checkbox_69dbb82963a48\"><\/label><\/span><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> milk chocolate (or dark\/white, see variations below)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82963a51\" id=\"ingredient_checkbox_69dbb82963a51\" aria-label=\"75 g icing sugar\"><label for=\"ingredient_checkbox_69dbb82963a51\"><\/label><\/span><span data-amount=\"75\" data-unit=\"g\">75 g<\/span> icing sugar<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82963a58\" id=\"ingredient_checkbox_69dbb82963a58\" aria-label=\"1 pinch fine salt\"><label for=\"ingredient_checkbox_69dbb82963a58\"><\/label><\/span><span data-amount=\"1\">1<\/span> pinch fine salt<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_69dbb82964357_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_69dbb82964357_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<h3 data-pm-slice=\"0 0 []\">1. Roast the hazelnuts<\/h3>\n<ul>\n<li id=\"instruction-step-1\">\n<p><strong>Preheat<\/strong> your oven to <strong>160 \u00b0C \/ 320 \u00b0F<\/strong>.<\/p>\n<\/li>\n<li id=\"instruction-step-2\">\n<p><strong>Spread<\/strong> the hazelnuts on a baking tray lined with parchment paper.<\/p>\n<\/li>\n<li id=\"instruction-step-3\">\n<p><strong>Roast<\/strong> for <strong>15\u201320 minutes<\/strong>, stirring occasionally until golden and fragrant.<\/p>\n<\/li>\n<li id=\"instruction-step-4\">\n<p><strong>Cool slightly<\/strong>, then <strong>rub in a clean tea towel<\/strong> to remove the skins.<\/p>\n<\/li>\n<\/ul>\n<h3>2. Make the hazelnut paste<\/h3>\n<ul>\n<li id=\"instruction-step-5\">\n<p><strong>Add<\/strong> the peeled hazelnuts, icing sugar, and salt to your food processor.<\/p>\n<\/li>\n<li id=\"instruction-step-6\">\n<p><strong>Blend<\/strong> in intervals, pausing if the machine overheats, until you obtain a <strong>smooth, creamy paste<\/strong>.<\/p>\n<\/li>\n<\/ul>\n<h3>3. Combine with the chocolate<\/h3>\n<ul>\n<li id=\"instruction-step-7\">\n<p><strong>Melt<\/strong> the milk chocolate gently in a <strong>bain-marie (double boiler)<\/strong>.<\/p>\n<\/li>\n<li id=\"instruction-step-8\">\n<p><strong>Add<\/strong> the melted chocolate to the hazelnut paste and <strong>mix until silky and homogeneous<\/strong>.<\/p>\n<\/li>\n<\/ul>\n<h3>4. Shape and chill<\/h3>\n<ul>\n<li id=\"instruction-step-9\">\n<p><strong>Pour<\/strong> the mixture into a <strong>silicone mould<\/strong> or an <strong>airtight plastic container<\/strong>.<\/p>\n<\/li>\n<li id=\"instruction-step-10\">\n<p><strong>Refrigerate overnight<\/strong> to allow the gianduja to set.<\/p>\n<\/li>\n<\/ul>\n<h3>5. Store and enjoy<\/h3>\n<ul>\n<li id=\"instruction-step-11\">\n<p>The next day, <strong>cut into squares<\/strong> and store in a <strong>sealed box in the fridge<\/strong>.<\/p>\n<\/li>\n<li id=\"instruction-step-12\">\n<p>Use in desserts, pralines, or simply enjoy on toast.<\/p>\n<\/li>\n<\/ul>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">20 min<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">20 min<\/span><\/li><li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>Category:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">desserts, basic pastry<\/span><\/li><li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>Cuisine:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">italian cuisine<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">100 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">550 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Make your own refined homemade gianduja with chef Christophe Michalak\u2019s 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 &amp; Perfect Every&#8230;<\/p>\n","protected":false},"author":2,"featured_media":126805,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13435,13347],"tags":[13311,13432],"class_list":["post-126810","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-basic-pastry-recipes","category-other-cuisines","tag-chocolate","tag-homemade-hazelnut-and-white-chocolate-spread-el-mordjene-stylerecettes-aux-noisettes"],"yoast_head":"<!-- This site is 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cuisine"},"logo":{"@id":"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/01\/favicon.png"},"description":"Soulef, gourmande de la cuisine alg\u00e9rienne et universelle, maman de 3 enfants qui partage les recettes concoct\u00e9es pour sa petite famille, la cuisine de tous les jours ou des grandes occasions. Suivez mon blog : Amour de cuisine pour des recettes faciles, simples et rapides que vous allez r\u00e9ussir \u00e0 tous les coups.","sameAs":["https:\/\/www.amourdecuisine.fr\/","https:\/\/www.facebook.com\/pages\/blog-amour-de-cuisine\/218775881525824","https:\/\/instagram.com\/amourdecuisine","https:\/\/www.pinterest.com\/amourdecuisine\/","https:\/\/x.com\/amour2cuisine","https:\/\/www.youtube.com\/user\/amourdecuisine"],"url":"https:\/\/www.amourdecuisine.fr\/en\/article-author\/soulef"}]}},"taxonomy_info":{"category":[{"value":13435,"label":"basic pastry recipes"},{"value":13347,"label":"Other cuisines"}],"post_tag":[{"value":13311,"label":"chocolate"},{"value":13432,"label":"Homemade Hazelnut and White Chocolate Spread (El Mordjene Style)Recettes aux noisettes"}]},"featured_image_src_large":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1-683x1024.jpg",683,1024,true],"author_info":{"display_name":"Amour de cuisine","author_link":"https:\/\/www.amourdecuisine.fr\/en\/article-author\/soulef"},"comment_info":2,"category_info":[{"term_id":13435,"name":"basic pastry recipes","slug":"basic-pastry-recipes","term_group":0,"term_taxonomy_id":13435,"taxonomy":"category","description":"","parent":13297,"count":28,"filter":"raw","cat_ID":13435,"category_count":28,"category_description":"","cat_name":"basic pastry recipes","category_nicename":"basic-pastry-recipes","category_parent":13297},{"term_id":13347,"name":"Other cuisines","slug":"other-cuisines","term_group":0,"term_taxonomy_id":13347,"taxonomy":"category","description":"","parent":13298,"count":69,"filter":"raw","cat_ID":13347,"category_count":69,"category_description":"","cat_name":"Other cuisines","category_nicename":"other-cuisines","category_parent":13298}],"tag_info":[{"term_id":13311,"name":"chocolate","slug":"chocolate","term_group":0,"term_taxonomy_id":13311,"taxonomy":"post_tag","description":"","parent":0,"count":32,"filter":"raw"},{"term_id":13432,"name":"Homemade Hazelnut and White Chocolate Spread (El Mordjene Style)Recettes aux noisettes","slug":"homemade-hazelnut-and-white-chocolate-spread-el-mordjene-stylerecettes-aux-noisettes","term_group":0,"term_taxonomy_id":13432,"taxonomy":"post_tag","description":"\n\nHazelnut Recipes\nHazelnuts, those nutrient-rich nuts packed with healthy fats, protein, and fiber, are a delicious source of energy. They pair wonderfully with savory dishes, adding crunch and a subtle nutty sweetness \u2014 perfect for topping a salad or enhancing a creamy soup.\nYou can even make a <a href=\"https:\/\/www.amourdecuisine.fr\/article-granola-sale-aux-noix-de-cajou-et-amandes.html\">savory granola<\/a>, a unique twist that\u2019s sure to impress your guests.\nWhen it comes to desserts, hazelnuts are simply irresistible. Their flavor elevates cakes, cookies, and even refined pastries, bringing depth and a touch of indulgence to every bite.\n\n&nbsp;","parent":0,"count":4,"filter":"raw"}],"uagb_featured_image_src":{"full":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1.jpg",800,1200,false],"thumbnail":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1-150x150.jpg",150,150,true],"medium":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1-200x300.jpg",200,300,true],"medium_large":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1.jpg",800,1200,false],"large":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1-683x1024.jpg",683,1024,true],"1536x1536":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1.jpg",800,1200,false],"2048x2048":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/09\/Gianduja-maison-de-Christophe-Michalak-1.jpg",800,1200,false]},"uagb_author_info":{"display_name":"Amour de cuisine","author_link":"https:\/\/www.amourdecuisine.fr\/en\/article-author\/soulef"},"uagb_comment_info":2,"uagb_excerpt":"Make your own refined homemade gianduja with chef Christophe Michalak\u2019s 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 &amp; Perfect Every...","_links":{"self":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/126810","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/comments?post=126810"}],"version-history":[{"count":3,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/126810\/revisions"}],"predecessor-version":[{"id":126990,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/126810\/revisions\/126990"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/media\/126805"}],"wp:attachment":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/media?parent=126810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/categories?post=126810"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/tags?post=126810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}