Praline Gianduja Chocolate Hazelnut Candy
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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