October 4, 2009


Gianduja (pronounced John-doo-ya) is a preparation of chocolate and hazelnut paste (think Nutella on steroids), originating in the Piedmont region of Italy, and named after a marionette character representing the Piedmontese.  I have a personal weakness for gianduja and all things hazelnut, so the first chocolate tart of fall is always gianduja.  We use the milk chocolate version from Callebaut to make a ganache to fill the chocolate shell, then finish it with a layer of dark chocolate ganache.  Velvety, voluptuous, decadent.  Pure heaven.


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