Praline Gianduja – Chocolate Hazelnut Candy

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/

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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