Gianduia - Chocolate and Hazelnut Spread

[farfallina]

This recipe is from Io e il mio Bimby which is the Thermomix guide and recipe book in Italy.
The taste of Gianduia spread is very similar to Nutella so it could be used for similar purposes.[/i]

Ingredients (for 1 jar) :
100g sugar
60g toasted hazelnuts
100g dark chocolate, broken into pieces
100g whole milk
70g butter, cut into pieces


Preparation:

    Place sugar and hazelnuts in TM Bowl. Polverize for 20 seconds on Speed 10.
    Add chocolate and grind for 20 seconds on Speed 8.
    Add milk and butter. Cook for 6 minutes at 50°Con Speed 3.
    Transfer immediately into a jar, close the lid. Store in the fridge.


Photo: http://thermomixtarifdefterim.blogspot.it/2009/12/gianduia-chocolate-and-hazelnut-spread.html


Note: I will take a better picture when I make it again.

Members' comments
JulieO - I made this today and it's delicious.  No graininess at all.  When I first made it I thought it was far too sweet, but after chilling for 12 hours it has settled down.  Will reduce the sugar just a tad next time, but that's just my personal taste. I recommend trying this version, to me it's just like Nutella.   Thanks Farfallina.

Uni -  I will reduce by 20 g and see what DD thinks.  Yes it does work, I only was doing a test today, I used the sour cream  pastry case, DD said yum yum. 

[Cuilidh]

Thanks, I think this may be one for my Xmas hamper.  Good to see you on the forum again, Farfallina.  Hope all is well with you.

[farfallina]

Wow! 
It is a great idea cuilidh.
I hope you like it
Everything is well by the way, thank you for asking
In August I was in Istanbul. Later, I had some stuff to take care of so I couldn't be around much.
I am hoping to be more available soon..

[cookie1]

That's good farfallina.

[farfallina]

thanks cookie 

[JulieO]

I made this today and it's delicious.  No graininess at all.  When I first made it I thought it was far too sweet, but after chilling for 12 hours it has settled down.  Will reduce the sugar just a tad next time, but that's just my personal taste. I recommend trying this version, to me it's just like Nutella.   Thanks Farfallina. 

[fundj&e]

thanks for the review Juile

i am making this today by how much would u reduce the sugar by 

[JulieO]

I'll try 20g less next time Fundj then I can see from there whether it needs less the next time.  The sweetness does settle down a lot though so keep that in mind when you first have a taste after making. 

[fundj&e]

ok thanks Julie , i will reduce by 20g and  see what DD thinks 

[farfallina]

You were very fast julie! 
I am happy you were satisfied with it
I hope you like it too fundj 
Looking forward to hearing your feedback

[fundj&e]

in the  fridge now FF.

no i didnt lick the spoon 
 

[fundj&e]

FF have u made the nuttella tart with it ?

[farfallina]

This one doesn't last much in our fridge

For nutella tart I had used another one fundj. You can check the link if you are interested.

I believe also Gianduia should work fine but I haven't tried it myself in that tart.

[fundj&e]

yes it does work, i only was doing a test today, i used the sour cream  pastry case, DD said yum yum 

thanks farfallina

[farfallina]

I am happy it worked fine fundj
Your tart looks very inviting by the way !!