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You are here: Home / Recipes / Dessert / Candy / Praline Gianduja – Chocolate Hazelnut Candy

Praline Gianduja – Chocolate Hazelnut Candy

December 18, 2017 Updated May 19, 2018 2 Comments

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Praline Gianduja (pronounced zhahn-DOO-yuh) is a melt in your mouth combination of tempered dark chocolate and hazelnut praline.

Whenever I see a chocolate hazelnut combination in any form (Gelato, cakes, candy), it’s always my first pick.  The simple combination of chocolate and hazelnut leaved me drooling.

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The meltingly soft creation consists of melted then tempered dark chocolate and hazelnut praline.  Top with a whole hazelnut then dip in more tempered dark chocolate.

You will need:

  • 500 g Dark chocolate, melted, tempered at 90°F
  • 1000 g Praline Gianduja or hazelnut paste
  • whole hazelnuts
  • melted and tempered chocolate for dipping

I purchased my hazelnut paste/hazelnut praline from Gygi’s .  The cost is $12.99 for 16 oz and they ship pretty inexpensively.  You will need to purchase two (16 oz) containers.  The praline freezes very well.  I keep a container in my freezer at all times.

Place the hazelnut praline in a medium size bowl.  Pour in 500 g of melted and tempered chocolate.

Stir until smooth.

Pour mixture into a mold or a jelly roll pan lined with plastic wrap.

Refrigerate until gianduja is firm.  Pop out of mold or cut into 1-inch squares or other desired shape and size.

Dip the bottom of a whole, blanched hazelnut into melted chocolate and place on top of each square.

Using a chocolate dipping fork, gently dip into tempered dark chocolate.  Place on a baking sheet lined with waxed paper until chocolate has set.  I like to keep my room temperature around 60°F for the chocolate to set.  This will help keep the nice sheen on the chocolate.

Place each piece in a candy cup.  I like to store them in a single layer.  I have old movie reel tins that I store my candy in.  Store tin in a cool place…not the refrigerator.  I have a cold storage room in my basement that I store my candy  in.

One of my favorite dips this year.

Check out some of my other recipes for Dipping chocolates:

https://www.simplysgood.com/english-toffee/

https://www.simplysgood.com/caramels-hand-dipped-chocolates-and/

 

https://www.simplysgood.com/gingerbread-truffles-and-christmas/

 

Praline Gianduja Chocolate Hazelnut Candy
5 from 3 votes
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Praline Gianduja – Chocolate Hazelnut Candy

Hazelnut praline paste blended with dark tempered chocolate creates Gianduja.  A melt in your mouth chocolate hazelnut treat

Course Dessert, Snack
Cuisine American, Italian
Keyword Praline Gianduja Chocolate Hazelnut Candy
Prep Time 20 minutes
chill 2 hours
Servings 150 individual pieces

Ingredients

  • 1000 grams hazelnut praline paste (32 oz)
  • 500 grams melted chocolate tempered
  • whole blanched hazelnuts
  • tempered chocolate for dipping

Instructions

  1. Temper dark chocolate to 90°F.
  2. Place the hazelnut praline in a medium-size bowl. Pour in tempered chocolate and gently stir.
  3. Pour hazelnut chocolate mixture into a mold or a jelly roll pan lined with plastic wrap. Chill.
  4. Remove candy pieces from mold or cut into 1-inch squares.
  5. Dip the bottom of a whole hazelnut in chocolate then place on top of each square. Allow chocolate to set.
  6. Dip each square into tempered dark chocolate. Allow dipped chocolate to set at in a room temperature around 60-62°F until set.
  7. Store candy in a single layer and keep in a cool place

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Related

Filed Under: Candy Tagged With: Chocolate hazelnut

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Comments

  1. Stacey says

    December 12, 2018 at 1:13 am

    I want to try makingthese nExt year! Where did you find you 1”mold? Did you use more than 1.
    I made your carmeals this year and the toffee, both were so good! Ive loved finding your web site and the things ive learned about candy making! Thank you. Stacey

    Reply
    • Janet Barton says

      December 12, 2018 at 9:10 pm

      Hi Stacey,

      I’m so glad you have found my candy recipes. They are so good. Here is a link for the mold I used for the Gianduja candy: https://www.jbprince.com/flexible-silicone-molds/square-silicone-mold-7-8-inch.asp

      I purchased mine years ago and it was kind of pricey, but not as pricey as it is on this site. You might be able to find a better source, but at least now you know what to search for. You could try pouring the mixture into a square pan lined with plastic wrap, refrigerate until hard, then cutting with a sharp knife. Happy Holidays.

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

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