Dreaming of a smooth, creamy, and intensely nutty gianduja just like the ones used by top pastry chefs? You’re in the right place.
Gianduja, a refined blend of chocolate and finely ground nuts, is a staple in high-end confections: ganaches, truffles, rochers, layered cakes… The best part? You can make it at home with exceptional results.
Besides being cost-effective, homemade gianduja gives you complete control over ingredients, flavor, and texture. But it’s not just about tossing hazelnuts into a blender mastering temperatures, blending times, and ingredient quality makes all the difference.
Whether you're a pro or an enthusiastic home baker, this recipe will teach you real chef techniques. In this article, you’ll discover:
What makes gianduja different from classic praline
The essential ingredients and tools for a professional result
A step-by-step recipe approved by pastry chefs
Chef-approved customizations and storage tips
Ready to turn your kitchen into a pastry lab? Let’s dive into the world of homemade gianduja.
What Is Gianduja?
Gianduja is a sweet, silky paste made from roasted hazelnuts, chocolate, and sugar an Italian specialty that’s rich, smooth, and incredibly indulgent.
It was invented in 19th-century Piedmont, Italy, when chocolatiers began mixing local hazelnuts with cocoa to compensate for the high price of chocolate.
The result? A luscious, nutty chocolate spread that became a cornerstone of modern pastry and a dream ingredient for chocolate lovers.
Ingredients & Tools You’ll Need
Here’s what you’ll need to make classic homemade gianduja like a pro:
Ingredients (Classic Version)
Whole hazelnuts: 200 g — roasted, they deliver full flavor
Milk chocolate (baking quality): 200 g — for sweetness and creaminess
Powdered sugar: 100 g — to soften and balance the flavor
(Optional) A pinch of fleur de sel for added depth
Variation: Swap in part dark chocolate for a more intense version
Essential Equipment
Oven – for toasting the hazelnuts
High-power blender or food processor – crucial for a smooth paste
Spatula – for scraping down sides
Double boiler – to gently melt chocolate
Mixing bowl – for combining ingredients
Mold or container – if shaping into bars or blocks
With these basics, you're ready to craft chef-level gianduja at home.
Step-by-Step Gianduja Recipe
Let’s go through the full method for making authentic, smooth gianduja from scratch.
Step 1: Roasting the Hazelnuts
Roasting is key it brings out the nutty aroma and flavor.
Preheat oven to 320°F (160°C), preferably with fan setting.
Spread hazelnuts in a single layer on a parchment-lined tray.
Roast for 15–20 minutes, until golden and fragrant. Watch closely they should toast, not burn.
Remove skins (optional but recommended): Wrap warm hazelnuts in a clean towel and rub to loosen skins. The result? A smoother, less bitter paste.
Your hazelnuts are now ready to be transformed.
Step 2: Making the Praline
Now let’s create the praline base, the heart of gianduja.
In a clean saucepan, make a dry caramel with 100 g sugar — heat gently without stirring. Let it melt and turn golden.
Once fully caramelized (not too dark), remove from heat.
Add warm hazelnuts and stir quickly to coat them evenly.
Cool the mixture on parchment or a lightly oiled surface. Let it set for 15–20 minutes.
Break into pieces and place in a powerful mixer.
Blend in stages, scraping sides often. First it will turn to powder, then a thick paste, then silky and smooth.
You've just made 100% natural homemade praline paste.
Step 3: Blending with Chocolate
This is where praline becomes gianduja.
Melt 200 g of milk chocolate (or a blend of milk and dark) in a double boiler. Stir until smooth and glossy.
Remove from heat and mix in the warm praline paste. Use a spatula to fold until fully combined and smooth.
(Optional) Add a pinch of fleur de sel it highlights the chocolate and nut flavors.
Your homemade gianduja is now ready to enjoy, pour, or mold.
Molding & Storage
Optional: Molding for Easy Use
Pour the warm gianduja into a silicone mold, metal frame, or lined container.
Smooth the top with a spatula.
Let set at room temp or refrigerate for 1 hour until firm.
Slice into bars or cubes for storage — or snacking!
How to Store
Store gianduja in an airtight container, away from heat and light. No need to refrigerate unless it’s very hot.
Shelf life: 3 to 4 weeks… though it’s usually gone long before that!
Chef Tips & Flavor Variations
Pro Tips
High-power blender required: weak mixers won’t break the nuts down enough. Pulse and rest to avoid overheating.
Roast thoroughly: proper roasting = bold flavor. Under-roasted nuts dull the final result.
Use high-quality chocolate: it defines the taste — aim for at least 30% cocoa content.
Add pure hazelnut paste if available for a boost in richness and texture.
Flavor Variations
Dark Gianduja – Swap some or all milk chocolate for dark. Bold, less sweet, and refined.
Vegan Gianduja – Use dairy-free chocolate and add a little hazelnut oil for smoothness.
Pistachio Gianduja – Replace half the hazelnuts with pistachios. Stunning color and flavor!
Crunchy Gianduja – Stir in crushed gavottes or feuilletine for a crispy surprise.
Spiced Gianduja – Add cinnamon or cardamom for a festive, aromatic twist.
Ready to Master Gianduja Like a Chef?
You’ve reached the end of this gourmet tutorial and now you know everything about what gianduja is, where it comes from, how it differs from praline, and how to make it at home like a true pastry chef.
You’ve learned the key techniques, the best ingredients, and even how to personalize your gianduja for texture, aroma, or style.
With a bit of practice, you’ll be creating treats worthy of any boutique pâtisserie window.
Want to take it even further?
At VoilaChef, we offer hands-on online pastry training led by top French chefs. Learn refined techniques, exclusive recipes, and build your confidence in the kitchen — all from home, at your own pace.
