Homemade Gianduja Rochers – Signature Chocolate & Hazelnut Recipe

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.

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Ingredients (Yields ~12 rochers)

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For the chocolate shell:

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• 200g (7 oz) dark couverture chocolate (minimum 70% cacao)
  
  
• 10g (2 tsp) neutral oil (grapeseed or sunflower)

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For the gianduja filling:

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• 150g (5.3 oz) milk chocolate (preferably 40% cacao)
  
  
• 120g (4.2 oz) hazelnut paste (or pure hazelnut praline)
  
  
• 20g (1 ½ tbsp) unsalted butter
  
  
• 1 pinch fleur de sel
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For decoration:

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• Toasted whole hazelnuts (optional)
  
  
• Edible gold dust or unsweetened cocoa powder for finishing

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How to Make Gianduja Rochers

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Step 1: Make the Gianduja Filling

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Melt the milk chocolate gently in a double boiler or in the microwave in 30-second intervals.

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Once fully melted and smooth, add the hazelnut paste, softened butter, and a pinch of fleur de sel.

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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.

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Step 2: Shape the Gianduja Centers

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Once the filling is set, transfer it into a piping bag with a round or star-shaped tip.

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Pipe small domes onto a parchment-lined tray or use silicone half-sphere molds.

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Freeze for at least 30 minutes—this will make dipping them in chocolate much easier.

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Step 3: Coat with Chocolate

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Melt the dark chocolate with the neutral oil.
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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.

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Gently tap off the excess and place on parchment or a cooling rack.

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Let the shells set at room temperature or chill lightly to speed up crystallization.

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Step 4: Decorate & Finish

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Once set, add your finishing touches:

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• A light dusting of gold powder
  
  
• A sprinkle of cocoa powder
  
  
• Or a single toasted hazelnut on top for visual and textural contrast

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Store your rochers in an airtight container in a cool, dry place. Best enjoyed within 3 to 4 days for optimal texture.

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Tasting & Variations

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Serve your gianduja rochers with a strong espresso or as an elegant after-dinner treat.

Want to experiment? Try:

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• Swapping hazelnut paste for almond or pistachio
  
  
• Adding a liquid center like salted caramel or pure praline
  
  
• Creating a double shell: first coat in milk chocolate, chill, then finish with dark

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Want to Craft World-Class Gianduja Rochers?

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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!