Prep Time: 40 min
Chill Time: 2 hours
Difficulty: Expert
Cost: High
Deeply chocolatey, velvety smooth, and elegantly crunchy, gianduja rochers are luxurious bites of chocolate craftsmanship. Somewhere between a gourmet bonbon and a high-end truffle, this recipe blends the richness of premium chocolate with the silky sweetness of Piedmont hazelnuts.
Dreaming of making professional-grade gianduja rochers at home? This step-by-step guide, inspired by the world’s finest chocolatiers, walks you through the process for a show-stopping result.
Melt the milk chocolate gently in a double boiler or in the microwave in 30-second intervals.
Once fully melted and smooth, add the hazelnut paste, softened butter, and a pinch of fleur de sel.
Stir gently until the mixture is glossy and uniform. Let it cool slightly, then refrigerate for at least 1 hour until it firms up for piping or molding.
Once the filling is set, transfer it into a piping bag with a round or star-shaped tip.
Pipe small domes onto a parchment-lined tray or use silicone half-sphere molds.
Freeze for at least 30 minutes—this will make dipping them in chocolate much easier.
Melt the dark chocolate with the neutral oil.
If you’re familiar with chocolate tempering, bring the chocolate to 31–32°C (88–89°F) for a glossy, snappy finish. Otherwise, let it cool slightly before dipping.
Use a fork or skewer to dip each gianduja center into the melted chocolate.
Gently tap off the excess and place on parchment or a cooling rack.
Let the shells set at room temperature or chill lightly to speed up crystallization.
Once set, add your finishing touches:
Store your rochers in an airtight container in a cool, dry place. Best enjoyed within 3 to 4 days for optimal texture.
Serve your gianduja rochers with a strong espresso or as an elegant after-dinner treat.
Want to experiment? Try:
You now have a stunning recipe to try at home. But if you want to learn the art of high-end chocolate making from a true master, VoilaChef is your next step.
On the platform, award-winning chocolatier Paul Occhipinti, pastry world champion, shares his signature Gianduja Rocher recipe—an elegant bite crafted with top-tier chocolate and Piedmont hazelnuts.
Through step-by-step video lessons, you’ll learn how to temper chocolate, perfect fillings, and execute professional-level finishes.
Ready to elevate your Gianduja game? Let’s get tempering!