Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, how to make gianduja. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

How To Make Gianduja is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. How To Make Gianduja is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have how to make gianduja using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make How To Make Gianduja:

1. Make ready 24 g Hazelnuts,
2. Make ready 24 g Almonds,
3. Make ready 46 g Demerara Sugar,
4. Make ready 10 g Corn Starch,
5. Make ready 30 g Icing Demerara Sugar,
6. Prepare High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 56g
7. Make ready 16 g Unsalted Butter,
8. Take 2 TBSP Amaretto,
9. Make ready 224 g Pic's Smooth Peanut Butter,
10. Prepare Pinch Sea Salt,

Instructions to make How To Make Gianduja:

1. Preheat oven to broil setting. - - Transfer hazelnuts onto a baking tray and broil for about 10 to 15 mins or until the skins start to blister. - - Remove from oven and set aside to cool down slightly. - - Transfer the roasted hazelnuts onto a kitchen towel. - - Rub the hazelnuts to remove the skins as much as you can.
2. Transfer the hazelnuts into a skillet. - - Add in almonds and sugar. - - Turn the heat up to medium and stir to combine well. - - Keep stirring until the sugar has melted and slightly caramelized.
3. Remove from heat and transfer onto a baking tray lined with parchment paper. - - Do not spread it out. It is okay if it clumps together. - - Set aside to cool down completely.
4. In the meantime, add water into the same skillet. - - Bring the water up to a simmer. - - This will clean off the excess caramel with ease.*
5. Once the caramelized nuts have cooled, transfer into a food processor. - - Blitz until fine paste forms. This is called praline. - - Melt chocolate and butter on a double boiler.
6. Add in amaretto and stir to combine well. - - Add corn starch, icing sugar and melted chocolate mixture into the food processor. - - To make icing demerara sugar, simply blitz demerara sugar in a spice grinder until powder forms.
7. Pulse it a few times. - - Add in peanut butter and salt. - - Omit salt if your peanut butter contains salt.
8. Blitz until well combined, smooth and warm to the touch. - - Transfer into a sterilized jar. - - It can be kept in the fridge for up to 2 weeks at room temperature or 1 month chilled in the fridge. - - Spread over some toast and enjoy.

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