Gianduia Gold Cups Recipe Epicuriouscom

facebook share image   twitter share image   pinterest share image   E-Mail share image

ITALIAN GIANDUIA LOAF WITH CUSTARD SAUCE



Italian Gianduia Loaf with Custard Sauce image

Gianduia, a ground hazelnut and chocolate confection from the Piedmont, inspired this spectacular terrine.

Yield Serves 12

Number Of Ingredients 21

12 ounces imported milk chocolate (such as Lindt), chopped
1 cup (2 sticks) unsalted butter
1/3 cup light corn syrup
1/2 cup chilled whipping cream
6 tablespoons Frangelico (hazelnut liqueur)
4 large egg yolks
2 tablespoons sugar
2 tablespoons water
1 cup very finely chopped toasted hazelnuts (about 4 ounces)
1/2 cup sour cream
9 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped
10 tablespoons unsalted butter
3 tablespoons light corn syrup
2 cups half and half
1 vanilla bean, split lengthwise
6 egg yolks
6 tablespoons sugar
1 cup chilled whipping cream
1/4 cup Frangelico
3 ounces imported milk chocolate (such as Lindt), finely chopped
12 husked toasted hazelnuts

Steps:

  • Line 5 1/2- to 6-cup metal loaf pan with plastic wrap, overlapping sides. Melt chocolate and butter with corn syrup in heavy large saucepan over medium-low heat, stirring until smooth. Cool to lukewarm, whisking occasionally.
  • Whisk 1/4 cup cream, 4 tablespoons Frangelico, yolks, sugar and 2 tablespoons water in small metal bowl. Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 160°F., about 3 minutes. Remove from over water. Add yolk mixture and remaining 2 tablespoons Frangelico to chocolate mixture in pan; whisk until smooth. Mix in nuts. Chill until cool, about 10 minutes. Using electric mixer, beat remaining 1/4 cup cream with sour cream in large bowl to stiff peaks. Add chocolate mixture and fold together. Pour filling into prepared pan; smooth top. Cover and chill overnight.
  • Combine all ingredients in heavy medium saucepan. Stir over low heat until melted. Cool to lukewarm. Pour 1/2 cup glaze over filling in pan; shake pan gently to smooth top. Freeze until glaze sets, about 20 minutes.
  • Line cookie sheet with foil. Lift loaf from pan. Turn loaf out onto foil; peel off plastic. Whisk remaining glaze over low heat until just spreadable. Pour all but 1/4 cup glaze over loaf. Spread over top and sides with icing spatula, spreading glaze that runs onto foil up sides of loaf to cover completely. Chill 1 hour. (Can be prepared 2 days ahead. Cover and chill loaf and reserved 1/4 cup glaze separately.)
  • Bring half and half to simmer in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Whisk yolks and sugar in medium bowl to blend. Whisk in hot half and half mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Mix in cream and Frangelico. Cover and chill until cold. (Can be prepared 2 days ahead.)
  • Melt milk chocolate in top of double boiler over simmering water, stirring until smooth. Spoon all but 2 tablespoons melted chocolate into parchment cone. Remove loaf from foil and transfer to platter. Pipe chocolate lines crosswise atop loaf, spacing 1/8 inch apart. Dip 1 hazelnut halfway into chocolate in pan; place atop center of loaf. Repeat with remaining nuts, spacing evenly and forming line down center. (Can be prepared 3 days ahead; refrigerate.)
  • Using long thin knife, cut loaf into 1/2-inch-thick slices, wiping knife clean between cuts. Place slices on plate; surround with sauce. Whisk reserved glaze over low heat until melted. Spoon into parchment cone. Pipe Zs atop sauce.

GIANDUIA



Gianduia image

Many of you may know this chocolate hazelnut spread by another brand name but believe us, it's much better when you make your own. Hand-decorated jars packed with this delicious recipe make perfect holiday gifts!

Provided by Canal House

Categories     condiment

Time 30m

Yield 4 servings

Number Of Ingredients 6

5 ounces (1 cup) skinned hazelnuts
8 ounces semisweet chocolate
Baguette, optional if serving immediately
1/2 cup heavy cream
Sugar, large pinch, or more if you prefer a sweeter gianduia
4 tablespoons good quality salted butter, cut into pieces

Steps:

  • Preheat the oven to 350 degrees F. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool completely.Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often.If serving the Gianduia immediately, place your bread in a 350 degrees F oven for 12 minutes.
  • Grind the hazelnuts with the sugar in a food processor to a fairly smooth, buttery paste.
  • Once the chocolate is completely melted, remove it from the heat and whisk in the cream and butter. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter-like as it cools. Pour the mixture into small jars, or store in a container with a tight-fitting lid.
  • Serve the gianduia with rustic slices of buttered toast.

GIANDUIA GELATO



Gianduia Gelato image

Provided by Andrea Albin

Categories     Milk/Cream     Chocolate     Valentine's Day     Mother's Day     Frozen Dessert     Hazelnut     Gourmet

Yield Makes about 1 quart

Number Of Ingredients 7

2 cups hazelnuts (8 ounces), toasted , skins rubbed off, and cooled
3/4 cup sugar
1/8 teaspoon salt
4 1/2 cups whole milk
3 tablespoons cornstarch
4 ounces bittersweet chocolate (no more than 60% cacao), finely chopped
Equipment: an ice cream maker

Steps:

  • Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil, stirring occasionally. Remove from heat and let steep, covered, 20 minutes.
  • Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.
  • Put 1/4 cup milk mixture in a small bowl and whisk in cornstarch. Return to saucepan, then boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 6 hours.
  • Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

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.

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 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.

More about "gianduia gold cups recipe epicuriouscom"

14 GIANDUIA RECIPES - RECIPEOFHEALTH
Get the best and healthy gianduia Recipes! We have 14 gianduia Recipes for Your choice!
From recipeofhealth.com


GIANDUJA- ITALY’S BEST KEPT SECRET - THE PROUD ITALIAN
Nov 4, 2020 Makes about 3 cups. Ingredients. 5 oz chocolate (60-70% cocoa) chopped into tiny pieces. You can use a sweeter Gianduja instead of milk chocolate or bittersweet chocolate …
From theprouditalian.com


CREMA GIANDUIA (ITALIAN CHOCOLATE HAZELNUT SPREAD)
Jun 22, 2015 Preheat oven to 350˚F (180˚C). Arrange the hazelnuts in a single layer on a rimmed baking sheet. Bake in the preheated oven until golden brown and fragrant, 10-15 minutes. Once cooled slightly, place the hazelnuts in a …
From tarasmulticulturaltable.com


GIANDUIA GOLD CUPS - NUTELLA RECIPES - RECIPES FOR NUTELLA
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 …
From searchrecipes.org


GIANDUIA MOUSSE CAKE RECIPE - EPICURIOUS
Nov 7, 2012 Add enough hot water to the roasting pan to reach halfway up the side of the springform pan. Bake the cake in the middle of the oven 1 hour and 10 minutes. Turn off the …
From epicurious.com


GIANDUIA GOLD CUPS RECIPE - YUMMLY
Gianduia Gold Cups With Milk Chocolate, Nutella, Toasted Hazelnuts, Semisweet Chocolate, Hazelnuts
From yummly.co.uk


HOMEMADE GIANDUIOTTO CHOCOLATES RECIPE - AN ITALIAN …
Nov 1, 2018 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 …
From anitalianinmykitchen.com


GIANDUIA GOLD CUPS - RECIPECIRCUS.COM
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 …
From recipecircus.com


GIANDUIA GOLD CUPS - RECIPE GOLDMINE
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. …
From recipegoldmine.com


GIANDUIA GOLD CUPS RECIPES
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.
From tfrecipes.com


WHAT IS GIANDUJA? (HISTORY AND USES) - DAME CACAO
Dec 14, 2023 Gianduja is an Italian hazelnut and chocolate confection invented in Italy and pronounced john-DOO-yah, though it was originally spelled gianduia. This chocolate hazelnut …
From damecacao.com


WHAT MAKES GIANDUJA SO SPECIAL | THE CHOCOLATE PROFESSOR
Feb 14, 2024 The heavenly creamy paste made of cocoa powder, cocoa butter, sugar, and finely ground hazelnuts takes its name from the mask of a merry gentleman who loved wine and …
From thechocolateprofessor.com


THE STORY OF GIANDUIA (OR GIANDUJA) - GREAT ITALIAN CHEFS
Nov 12, 2018 In 1852, the chocolatiers Michele Prochet and Isidore Caffarel perfected the recipe by gently roasting the nuts before grinding them and adding almonds, to get a deeper, richer taste. Caffarel – owning a company still …
From greatitalianchefs.com


Related Search