Jamie Oliver’s Gianduja (The Original Nutella)
Jamie Oliver's recipe for traditional Italian gianduja is a wonderful, palm-oil free alternative to shop-bought chocolate-hazelnut spreads.
As is often the case with beautiful recipes, the creation of gianduja was due to the austerity of restrictions placed on imports to Europe, meaning chocolate was in short supply. To stretch it further, chocolatier Michele Prochet blended his supplies with ground hazelnuts – genius. It couldn’t be easier to make from scratch, plus you have a wonderful gift to share – your lucky, lucky recipients won’t stop talking about it!
|400g||dark chocolate (70%)|
|mild olive oil|
You will need a food processor.
Preheat the oven to 180ºC. Toast the hazelnuts in a roasting tray for 6 minutes, or until lightly golden. Remove to a food processor and blitz to your desired consistency – I like a little bit of crunch but it’s up to you whether to go smooth or chunky. Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, stirring occasionally. Once smooth, add a little pinch of sea salt, sift in the icing sugar, pour in 200ml of oil, sprinkle in the blitzed hazelnuts and stir to combine. Easy!
You can eat the gianduja right away, or keep it in a sterilized jar for up to 6 weeks in a cool, dark place. Once opened, use within a couple of weeks. Forgive me for stating the obvious, but it’s delicious on toast, in or on croissants, drizzled over pancakes, layered between cake sponges, in my Zeppole (see page 340 of Jamie Cooks Italy), or even tossed through fresh pasta.