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 left me drooling.
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 the 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 it 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 the 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
Hazelnut praline paste blended with dark tempered chocolate creates Gianduja. A melt in your mouth chocolate hazelnut treat
Ingredients
- 1000 grams hazelnut praline paste (32)
- 500 grams melted chocolate (18 oz) tempered
- whole blanched hazelnuts
- tempered chocolate for dipping
Instructions
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Temper dark chocolate to 90°F.
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Place the hazelnut praline in a medium-size bowl. Pour in tempered chocolate and gently stir.
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Pour hazelnut chocolate mixture into a mold or a jelly roll pan lined with plastic wrap. Chill.
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Remove candy pieces from mold or cut into 1-inch squares.
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Dip the bottom of a whole hazelnut in chocolate then place on top of each square. Allow chocolate to set.
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Dip each square into tempered dark chocolate. Allow dipped chocolate to set in a room temperature around 60-62°F until set.
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Store candy in a single layer and keep in a cool place
Hi Janet, thank you for sharing this recipe. I was wondering if you’d tried subbing the dark chocolate IN the gianduja for milk chocolate? And if so, what measurement? Thank you so much for your time!
Hi Abby,
I have not tried subbing the dark chocolate for milk chocolate. I think it would be overly sweet. But if you prefer milk chocolate you can give it a try. I would make sure the hazelnut paste you use is NOT sweetened. I hope this helps. Please let me know if you have any other questions.
Can you tell me if your mould you use is silicone/flexible. I have triedanother recipe previously in an ice cube tray and they would not come out! I hope to try your receipe tomorrow but would like to clarify what material your mould is made of before I attempt it.
They look beautiful by the way!
It is a silicone mold that is approx 1-inch square. I can’t remember where I bought it. I’m searching to see if I can find a link to something similar.
Everyti e I make these I seem to have the issue of fat bloom after a few weeks of storage. it would seem like the fat from the hazelnut filling travels outwards into the shell with time. I’m sure the tempering was right as the only affected parts are the ones touching the filling (not the nut on top, for example). do you have any experience with this, or any tips to prevent it from happening?
I’m sorry to hear that. I think I would try adjusting the ratio of chocolate to hazelnut paste. I would try a 50/50 mix. 750 grams of hazelnut past to 750 grams of tempered dark chocolate. I sure hope this solves your problem. Please let me know if this helps or if you have any further questions. xo Janet
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
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.