Gianduiotto Chocolate
Ingredients
- 3 1/2 oz milk chocolate good quality, chopped, divided
- 5 1/4 oz dark chocolate good quality, chopped, divided
- 1/4 cup + 1 tbs hazelnut spread Nutella
- 2-3 tbs hazelnuts ground, if desired
Instructions
- In a small bowl add 2 ounces (75 grams) of milk chocolate and 3 1/4 ounces (100 grams) of dark chocolate, place over a pot of boiling water (make sure the water does not touch the bottom of the bowl with the chocolate). The remaining chocolate place in another bowl.
- Place and candy thermometer in the bowl and allow the chocolate to reach 122F (50C), then remove from heat and stir to combine add the melted chocolate to the remaining chocolate, place the candy thermometer in the bowl and continually stirring the chocolate until the temperature reduces to 90F (32C).
- Then add the Nutella and stir with a spatula until smooth and completely combined**. Pour into the Gianduiotto chocolate mold, cover with foil and let the chocolates firm up either in the fridge or room temperature (if your house isn't too hot). Pop out of mold and serve. Enjoy.
Notes
Homemade Gianduiotto Chocolate
Italian Homemade Gianduiotto Chocolates are the creamiest & easiest Holiday Chocolates you will make this season. Only 3 ingredients.
**At this point I divided the mixture into two and one part I added the ground hazelnuts.
How to Store Homemade Chocolates
Chocolates should always be wrapped individually and then stored in an airtight container, place in a cool dry area. As long as they are wrapped well and in an airtight container, you can store them in the fridge.
They should last 2-3 weeks in the fridge.
Chocolates can be frozen, also in an airtight container. Just remember to thaw in the refrigerator. They can be frozen for up to 18 months.
I always find the best chocolate to use for homemade chocolates is a very good quality solid chocolate bar, rather than a generic store brand.
Tried this recipe?Let us know how it was!