Gianduia Gold Cups Recipe Epicuriouscom

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GIANDUIA HEARTS



Gianduia Hearts image

Yield Makes about 30 cookies

Number Of Ingredients 9

1/2 cup hazelnuts (about 2 1/2 ounces)
1/2 cup sugar
1 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter
parchment paper for lining baking sheets
3 ounces fine-quality bittersweet chocolate (not unsweetened)
2 ounces fine-quality milk chocolate
2 tablespoonsunsweetened hazelnut butter *
1/3 cup heavy cream

Steps:

  • Toast and skin hazelnuts. In a food processor pulse hazelnuts with sugar until finely ground. In a bowl with an electric mixer beat together flour, hazelnut mixture, and a pinch salt until combined well. Cut butter into small pieces and at a low speed beat into flour mixture until mixture just forms a dough. Turn dough out onto a work surface and gather into a ball.
  • Halve dough and roll out each half between sheets of wax paper into a 13-inch round (about 1/8 inch thick). Remove top sheet of wax paper from each round and with a 2-inch heart-shaped cutter cut out hearts, leaving all of dough on wax paper. (Do not remove any cut-outs from dough; keep hearts intact on wax paper. Replace top sheet of wax paper and stack dough on baking sheet. Chill dough until firm, at least 15 minutes, and up to 3 days.
  • Preheat oven to 350° F and line 2 large baking sheets with parchment paper.
  • With a metal spatula lift hearts from wax paper and arrange about 1 inch apart on lined baking sheets. Reroll scraps and make and chill more hearts in same manner.
  • Bake hearts in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Transfer hearts to racks to cool completely. Cookies may be made up to this point 3 days ahead and kept in airtight containers at room temperature.
  • Chop chocolates into small pieces and in a bowl combine with hazelnut butter. In a small saucepan bring cream to a simmer and immediately remove pan from heat. Stir hot cream into chocolate mixture until filling is smooth. Chill filling until slightly firm, about 15 minutes. On a work surface arrange half of hearts bottom sides up. Spread about 1 tablespoon filling on each, covering surface evenly, and top with remaining hearts, bottom sides down. Cookies keep, layered between sheets of wax paper in an airtight container and chilled, 1 day.
  • Or available for purchase from Dundee Orchards, P.O. Box 327, Dundee, OR 97115, (503) 538-8105

GIANDUJA BARS



Gianduja Bars image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h12m

Yield 4 servings

Number Of Ingredients 4

4 brownies (about 2 by 3-inches)
1/4 cup nutella
1/4 cup chopped toasted hazelnuts
1/4 cup mini chocolate chips (try a mix of white, semisweet, and milk chocolate)

Steps:

  • Preheat the oven to 375 degrees F.
  • Spread each of the brownies with 1 tablespoon of nutella. Sprinkle each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 to 7 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about one hour.

GIANDUIA GOLD CUPS



Gianduia Gold Cups image

Gianduia is a classic Italian combination of chocolate and hazelnuts. If you can't find foil candy cups, buy twice as many paper ones and use two (one inside the other) per candy. (Doubling the paper cups makes a sturdier form.) Arrange the confections in holiday tins, or place on decorative trays, wrap in cellophane and tie with gold ribbons.

Yield Makes 32

Number Of Ingredients 7

4 ounces good-quality milk chocolate (such as Lindt or Ghirardelli), chopped
1 cup Nutella (chocolate-hazelnut spread)*
6 tablespoons coarsely chopped toasted hazelnuts
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
32 1-inch-diameter gold foil candy cups
32 whole hazelnuts, toasted, husked
*Nutella is usually found in the jelly and preserves section of the supermarket.

Steps:

  • Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth. Remove chocolate from over water. Whisk in Nutella and chopped hazelnuts.
  • Stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Using 1-inch-wide pastry brush, coat insides of candy cups with just enough chocolate to cover. Rewarm chocolate as necessary to maintain temperature. Place cups on baking sheet. Chill until chocolate is firm, about 15 minutes.
  • Spoon enough hazelnut mixture into center of each chocolate cup to fill to within 1/8 inch of top (about 1 heaping teaspoonful in each cup). Refrigerate until filling sets, about 15 minutes.
  • Rewarm remaining melted bittersweet chocolate in bowl set over barely simmering water to 110°F. Spoon enough chocolate over filling to cover and to fill cups completely. Immediately top each with whole nut. Refrigerate cups until firm, about 20 minutes. (Can be made 2 weeks ahead; refrigerate in single layer in airtight container.) Let stand 15 minutes at room temperature before serving.

GIANDUIA CHOCOLATES



Gianduia Chocolates image

Categories     Candy     Chocolate     Dessert     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 48 chocolates

Number Of Ingredients 4

1 cup hazelnuts (about 5 ounces)
5 ounces fine-quality bittersweet chocolate (not unsweetened) plus 1/2 ounce additional for tempering if necessary
4 ounces fine-quality milk chocolate
1 1/2 cups unsweetened hazelnut butter*

Steps:

  • Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang.
  • Toast and skin hazelnuts. In a food processor pulse hazelnuts until finely chopped, about 30 seconds. Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering. In a double boiler or a metal pan set over a saucepan of barely simmering water melt three fourths of chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and add remaining chocolate in 2 or 3 batches, stirring until smooth and allowing each batch to melt before adding next.
  • When all of chocolate is melted, test its temperature: Put a dab of chocolate on the inside of your lower lip; it should be slightly cooler than your body temperature. If chocolate is too warm, add reserved chocolate, stirring until smooth.
  • Stir hazelnuts and hazelnut butter into chocolate until combined well and spread mixture in pan. Chill confection, covered with plastic wrap, until firm, at least 2 hours. Lift confection out of pan and peel off plastic wrap. On a cutting board with a sharp large knife cut confection lengthwise into 1-inch strips and cut strips crosswise into 1-inch squares. Chocolates keep, covered and chilled, 1 month.

GIANDUIA SANDWICH COOKIES (CHOCOLATE-HAZELNUT)



Gianduia Sandwich Cookies (Chocolate-Hazelnut) image

I was a bit skeptical of this 3-ingredient recipe, but curious enough to try it. This was certainly a case where curiosity paid off--these are wonderful little cookies! The recipe was published in Food & Wine's 6th edition of "Best of the Best-The best recipes from the 25 best cookbooks of the year". It was taken from Rozanne Gold's "Desserts 1-2-3". (Be sure to use the self-rising cake flour called for, not self-rising all-purpose flour.)

Provided by GaylaJ

Categories     Dessert

Time 37m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 3

1 cup nutella
1 extra-large egg
1 cup self-rising cake flour, plus additional for dusting (see note below)

Steps:

  • Preheat oven to 375°F.
  • Mix 1/2 cup Nutella and the egg with an electric mixer until well combined. Slowly add 1 cup of flour until a wet dough is formed. Transfer the dough to a flour-dusted board.
  • Knead gently, adding a bit more flour if necessary; dough will be sticky. Roll dough into 18 balls, flouring your hands as needed to make rolling easier. Place on parchment-lined baking sheet, several inches apart.
  • Bake 12 minutes. Let cool 10 minutes. Split cookies in half horizontally using a sharp, serrated knife (see note below). Spread bottom with 1 teaspoon Nutella, replace top and press firmly. Let cool completely. Store in a tightly covered tin.
  • Note on flour: I didn't have self-rising cake flour, so I mixed 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with regular cake flour before adding it.
  • Note on splitting the cookies: I had a problem with a couple of the cookie tops breaking a bit when I first started cutting them. I then tried it this way and had no more problems: turn the cookie on its side and carefully score the entire outside edge while turning it like a wheel, then gently cut the rest of the way through the middle.

Nutrition Facts : Calories 118, Fat 5.2, SaturatedFat 4.8, Cholesterol 11.6, Sodium 99.3, Carbohydrate 15.4, Fiber 1.1, Sugar 8.9, Protein 2

GIANDUJA



Gianduja image

These layered squares are more "sophisticated" than my usual lineup of Christmas candy, but they're also very popular. People love the pairing of chocolate and hazelnuts. -Virginia Sauer, Wantagh, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 pounds (64 pieces)

Number Of Ingredients 4

1-1/2 pounds shelled hazelnuts, skins removed
3/4 cup canola oil
1-1/2 pounds bittersweet chocolate, chopped
3 milk chocolate Toblerone candy bars (3.52 ounces each), chopped

Steps:

  • Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste. , In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm., Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm., Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.

GIANDUIA BROWNIES



Gianduia Brownies image

Categories     Chocolate     Dessert     Bake     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16 brownies

Number Of Ingredients 10

1 1/4 cups hazelnuts (about 6 1/4 ounces)
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella* (chocolate-hazelnut spread)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar
2 large eggs
*available at specialty foods shops and many supermarkets

Steps:

  • Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
  • Toast and skin hazelnuts (procedure this page). In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
  • Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
  • While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
  • Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)



Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread) image

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread

Provided by AussieHusky

Categories     Spreads

Time 12m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 4

55 g dark chocolate
1 teaspoon of icing sugar or 1 teaspoon powdered sugar
2/3 tablespoon peanut oil (Ground Nut)
35 g hazelnuts

Steps:

  • Heat an oven to 150c (300f)
  • Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
  • In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
  • Add in the oil and powdered sugar and blend thoroughly.
  • Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
  • Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.

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