Dessert, Spoon desserts

Gianduja Cream

Nicoletta February 26, 2017

Jump To Recipe

Gianduja Cream, Vegan, Dairy-Free, Sugar-Free, and Gluten-Free, is the perfect recipe for all the chocoholic out there. Intensely chocolatey, smooth, and luxurious, this chocolate hazelnut spread is easy to make and has only 5 ingredients.

Gianduja Cream

“Vuoi pane e zucchero, o pane e olio, bella di nonna?” – “Would you like bread and sugar, or bread and oil, my beautiful baby?” my grandma would say to me after she picked me up from school. Few were the times I would opt for bread and oil, my choice was almost always sweet. In specific, she would wet the slice of bread in water and then sprinkle granulated sugar on top, as simple as that, my sweet snack as a child at my granny’s place.

 

As my parents and my grandpa were working, she would be the one to walk me to kindergarten or school, and then come to pick me up to bring me to her place. She was my nonna, my mom, my nanny, my friend, my teacher. At that time we were living in the same building, her apartment on the 1st floor, ours, on the 6th. Sometimes, when my mother came back from work and stopped at my grandma to get me, I would insist I’d stay there longer, I would have never left if it was for me. Not that I did not love my mother or my family, but at nonna’s it was awesome. I would help her make fettuccine, her specialty, or the wonderful tomato sauce nobody made like her. Or I would just play with her wardrobe, modeling in her dresses, shoes, and most of all the hats, the ones she used for weddings and special occasions. She had so many beautiful ones, including my mother’s wedding veil, I would play with. But my two favorite ones were: a summery light beige hat, with flowers on one side, and one black, with a veil and a rose. She wasn’t a baker, and she did not have a sweet tooth, so when snack time arrived, she would present me those two options of wet bread, one sweet, one savory. Or, on the occasions she was making dough, she would make pizzette that she would fry and sprinkle with sugar. I was already in middle school when Nutella started to appear in her pantry and as my snack of choice, on the usual slice of bread. I was so happy, and to this time, a slice of bread with a chocolate hazelnut spread is my most favorite dessert or breakfast. I remember her buying the Nutella in the drinking glasses, not the jars, and she would make the whole set of six or twelve glasses. She thought that for the same price, at least Nutella had doubled its use, as my treat, and as a glass.

Gianduja Cream

I am not ashamed when I say that a glass or jar of Nutella has been in my pantry ever since, or at least, until a few years ago, when people starting to pay attention to the ingredients and palm oil was considered a bad choice, either for the environment and health. At this point, healthier options of real chocolate hazelnut spread started to appear on the Italian market and replaced the most popular brand in my life. When I started to come to Canada to visit my future husband, and then I came to stay a bit longer, I saw that Nutella was also sold here. To my surprise, though, I found that it was not like the one I loved in Italy, it was way sweeter, in a way that made my teeth ache. So, on every trip back and forth from Italy, I would buy at least 3 or 4 little jars of chocolate hazelnut spread to bring back to Edmonton. They are incredibly delicious, chocolaty but not sweet, and unlike anything I’ve tasted here. Pure melted chocolate, cocoa, hazelnuts and some oil. And that is the flavor and texture, I wanted to recreate in my own version of a chocolate spread.

Gianduja Cream

When the last jar of chocolate spread I had brought back was gone, there were few weeks of research to find a store bought equivalent in Canada, that led to no avail. I was slowly getting discouraged and planning a trip to Rome just to buy some more when I encountered online a recipe made by one of Italy’s young and talented Pastry Chef: Luca Montersino. I had bought his “Cacao e Nocciole” spread at Eataly in Rome, recurrently, and found it was just what I was looking for: a dark chocolate spread, with a lovely hazelnut flavor, that tasted like a Giandujotto (the famous Italian cioccolatino). In his recipe for homemade gianduja cream, he uses milk or dark chocolate, hazelnut paste, unsweetened cocoa, melted butter, and rice oil.

Our first homemade delicious Gianduja Cream!

To make our Gianduja Cream, we adapted the recipe, using: a mix of dark chocolate (70% cocoa) and semisweet chocolate chips, organic hazelnut butter, unsweetened cocoa, and coconut oil. We did not use any butter or rice oil, but the natural oil that was at the top of the hazelnut butter. Just five ingredients, a bowl, a whisk, a spatula, and a jar. With Loreto, it took us 10-15 minutes to put together, between the melting of the chocolate in a bain-marie, adding the rest of the ingredients, then cooling it off in an ice bath, while constantly stirring. The taste test was my favorite. I was in heaven! Finally, I had recreated my favorite treat. I have to confess I have been having toast and Gianduja Cream every morning since that day we made it.

Gianduja Cream

The texture of this Gianduja Cream is literally luxurious, and smooth. The cocoa nicely incorporated into the melted velvety sheen of the dark chocolate, the richness of the coconut oil blending in so well, leaving us with a chocolaty creamy flow on our tongues!

Gianduja Cream

The flavor, beautiful. The smokiness of the cocoa nicely infusing the dark chocolate, which in turn enhances the distinct toasted nutty flavor of the hazelnut butter. The coconut oil silky and rich in that unmistakable coconut flavor, leaving us with sighs of content and fulfillment until the next wave of cravings for Gianduja Cream comes in!

Enjoy!

Song of the day: Send my love (to your new lover), by the fantastic Adele.

Print
Gianduia Cream

Gianduja Cream

  • Author: Nicoletta
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 jar 1x
  • Cuisine: Italian

Description

Gianduja Cream, Vegan, Dairy-Free, Sugar-Free, and Gluten-Free, is the perfect recipe for all the chocoholic out there. Intensely chocolatey, smooth, and luxurious, this chocolate hazelnut spread is easy to make and has only 5 ingredients.

Recipe adapted from here


Ingredients

  • 150 g milk or dark chocolate
  • 6 g unsweetened cocoa powder
  • 20 g coconut oil
  • 20 g hazelnut oil (the oil from the top of the hazelnut butter)
  • 135 g hazelnut butter (you can buy it at organic stores or you can make it blending 100 g hazelnuts and 50 g sugar in a food processor until creamy)

Instructions

  1. Melt the chocolate in a bain-marie (double boiler) over medium low heat.
  2. Add the cocoa powder, the coconut oil, the hazelnut oil, the hazelnut butter.
  3. Stir and mix everything until melted.
  4. Once melted, let cool while continuing to stir. To speed up the process, put the bowl in an ice water bath.
  5. When the gianduja cream has cooled off, fill the jar.

Notes

Gianduja Cream lasts at room temperature for a long time. It will tend to harden a bit over time. If you want it more liquid, leave it 10 seconds in the microwave.

Recipe Card powered by

Ricetta in Italiano:

Print
Gianduia Cream

Crema Gianduia

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 barattolo medio di crema gianduia 1x

Description

Ricetta adattata da questo sito


Ingredients

  • 150 gr cioccolato al latte o fondente
  • 6 gr cacao amaro
  • 20 gr olio di cocco (o burro liquido)
  • 20 gr olio di riso o nocciole
  • 135 gr pasta di nocciole (si compra pronta oppure mettete le nocciole e la metà del loro peso in zucchero nel frullatore fino a che diventa una pasta es: 100 gr nocciole 50 gr zucchero)

Instructions

  1. Fate sciogliere il cioccolato a bagnomaria, a fuoco medio basso.
  2. Aggiungete il cacao in polvere, l’olio di riso (o nocciole), l’olio di cocco (o burro liquido), la pasta di nocciole.
  3. Mescolate bene e amalgamate tutto.
  4. Togliete dal fuoco una volta sciolta e fate raffreddare continuando a girare. Per accelerare i tempi mettete la ciotola a bagno maria in acqua e ghiaccio.
  5. Quando la crema sarà raffreddata mettetela nel barattolo.

Notes

Si conserva a temperatura ambiente per molto tempo, ma tende a solidificarsi un po’. Se vi piace più liquida mettete il barattolo 10 secondi nel microonde o a bagno maria.

Recipe Card powered by

Gianduja Cream

Disclosure: All links in our post are NOT affiliate links. They are only about products we normally purchase, or places and blogs we like.

You Might Also Like

27 Comments

  • Avatar
    Reply Matt - The Bluenosers February 27, 2017 at 1:59 am

    Who doesn’t love Nutella, but I’ve never read the ingredients. Just assumed chocolate and hazelnuts, your variety looks great. Always wanted to try and make some myself! Thanks for sharing.

    • Nicoletta
      Reply Nicoletta February 27, 2017 at 8:36 am

      Hi Matt, I was a Nutella “addict”, but unfortunately if you read the label, hazelnuts are the minority, while sugar and palm oil are the top ingredients.I have been buying Italian organic, pure, chocolate and hazelnut spreads for years now, and this cream we made is the closest. Lovely and easy to make. Thank you for your comment!!

  • Avatar
    Reply chef mimi February 27, 2017 at 8:15 am

    This is absolutely gorgeous! I have no allergies or dietary limitations, but I love these ingredients. How did you make your hazelnut butter?

    • Nicoletta
      Reply Nicoletta February 27, 2017 at 8:30 am

      Thank you Mimi! We just love it, it ‘s almost all gone! Gotta make another batch, soon. We bought the hazelnut butter at the organic store, but I guess you can find it on the organic isle of any grocery store. It has all the oil on top, so if do not stir it, you have both the paste and the oil that you need. If you want to make it yourself, in a food processor, blend 100 g hazelnut and 50 g sugar.

      • Avatar
        Reply chef mimi February 27, 2017 at 8:47 am

        Well, that’s why I asked, because I have a vitamix, and my hazelnuts processed well, but not like hazelnut butter. (I recently posted on home-made Nutella, and since I’d purchased my vitamix to make nut butters, I was a little befuddled.)

        • Nicoletta
          Reply Nicoletta February 27, 2017 at 9:38 am

          We do not have a Vitamix and our blender and food processor are an average brand and not that great. That’s why we relied on buying the hazelnut butter, which works wonderful. I don’t like the chocolate hazelnut spreads that are gritty, and granular and ours is just smooth, creamy, and chocolaty, like a store bought one 🙂 . Thank you so much for the exchange!

  • Avatar
    Reply Dawn @ Girl Heart Food February 27, 2017 at 8:50 am

    Your grandma sounds the sweetest! And what child doesn’t love to spend time with their grandma…definitely get spoiled, right 🙂 ? I think as a child I would have opted for the sweet version of the bread and then as an adult maybe the savoury version, but, then again, both sound delicious. I’ve never attempted to make a version of Nutella myself but definitely am going to now. Love how everything in there I can pronounce and, plus, there’s nothing like homemade, is there? Pinning this one and definitely trying really soon. Hope you have a wonderful week 🙂

    • Nicoletta
      Reply Nicoletta February 27, 2017 at 10:09 am

      My grandma was the best, Dawn, and I have been definitely spoiled, until an older age! 🙂 If you like chocolate and hazelnuts, you re going to love this spread! With the store bought hazelnut butter it’s made in just minutes and it is incredible! Thank you for stopping by!

  • Avatar
    Reply annie@ciaochowbambina February 27, 2017 at 10:55 am

    I love coming by to read the stories you share about your family. This is no exception. Whenever we arrived at my gram’s, there’d always be fried green peppers and Italian bread at the ready. To this day I cannot duplicate her flavors… You know I love chocolate hazelnut but I have yet to make it homemade. Will definitely be trying this!

    • Nicoletta
      Reply Nicoletta February 27, 2017 at 4:58 pm

      Grandmas’ food is the best and it’s so hard to reproduce the same flavors! Thank you Annie, for stopping by, we love reading your comments! Hope you give this recipe a try. 🙂

  • Avatar
    Reply Milena @ Craft Beering February 27, 2017 at 12:00 pm

    Wow… I love your grandma’s question… My grandma used to offer me bread with oil, sprinkled with savory and salt. It was delicious, she baked the bread herself and the butter would melt on it. Now that she is gone I miss here even more for all her fabulous cooking… Nice post and pictures!

    • Nicoletta
      Reply Nicoletta February 27, 2017 at 5:08 pm

      That is so nice, that also your grandma gave you bread and oil! I miss my nonna, too, tremendously! Thank you so much for your lovely comment!

  • Avatar
    Reply annika February 27, 2017 at 8:03 pm

    This looks absolutely delish! I have a recipe for hazelnut/cocao on my blog that seems to make my kids quite happy when I make it, but I really need to try this one! I have been looking for hazelnut butter for another recipe and still have not found it, but I have a few other stores, a little further away, still to check out. Also, I love that everything is listed in grams here… it makes it so much easier! And of course, gorgeous photography!

    • Nicoletta
      Reply Nicoletta February 28, 2017 at 8:35 am

      Thank you Annika! I have a real “chocolate spread obsession”, I’ve tried quite a few in the past years and have settled on some Italian brands, whose texture and flavor now seems I have recreated (thanks to the initial recipe of an Italian pastry chef). We love it, and I’m pretty sure your kids will, as well!. As for the hazelnut butter, here they sell the organic peanut butter, hazelnut butter, cashew and almond butter, in the organic isle of the main grocery stores. The brand is: “Nuts to You Nut Butter Inc”. Hope you find it and give it a try!

      • Avatar
        Reply annika March 1, 2017 at 8:38 am

        Thank you Nicoletta. Yes, I know this brand and know a place that carries this brand. It is a health food store but it is not in my neighbourhood so it just requires some planning to go out and get it. Thanks for this wonderful recipe!

  • Avatar
    Reply karrie @ Tasty Ever After March 1, 2017 at 8:47 am

    You know how I feel about Nutella. I love it but hate the ingredients too. I buy that Italian all natural version but I have to mail order it and it’s costly. You two have saved my life with this homemade recipe! lol! Seriously, I love it and already pinned it because will prob make it this weekend (I’m going to make my own hazelnut butter too). I bet this glanduja cream tastes unbelievably good and thanks so much for sharing! 😉

    • Nicoletta
      Reply Nicoletta March 1, 2017 at 11:48 am

      You’re welcome, Karrie! We have to make our second batch as well, since I gobbled the first one 🙂 ! Good luck with making the hazelnut butter, I have heard it’s not that easy to obtain that smoothness. Maybe just add the sugar after the hazelnuts have become a paste and developed some of the oil. In our cold climate the gianduja cream tends to harden a bit, so I leave it in the microwave for less than 10 seconds when I want it creamier. Enjoy!

  • Avatar
    Reply monika March 14, 2017 at 5:16 pm

    What is the name of the Italian hazelnut/chocolate spread you reference above? I want to get some for my friend who loves Nutella but who might appreciate this BETTER Italian version! Thanks

    • Nicoletta
      Reply Nicoletta March 15, 2017 at 7:47 am

      Hi Monika, there are a few brands and I buy them at Eataly: crema cacao e nocciole of the chef Luca Montersino; another brand is Venchi; another one is Baratti e Milano, another is Novi. They are all way better than Nutella. 🙂

  • Avatar
    Reply Kristen R. March 16, 2017 at 7:52 pm

    I had to stop eating nutella awhile ago for dietary reasons. I’ve always wondered if it was the palm oil, since I can eat whole hazelnuts. I’m really excited to experiment with this recipe to see if I can enjoy one of my favorite snacks again!

    • Nicoletta
      Reply Nicoletta March 17, 2017 at 10:49 am

      It might have been the palm oil, then… Hope you enjoy this gianduja cream as much as we did. We finished our first jar and are making a second batch 🙂 . Thank you for stopping by!

  • Avatar
    Reply Sasha @ Eat Love Eat March 18, 2017 at 6:30 am

    This is such a great idea! I love hazelnut and chocolate, going to have to try this!

    • Nicoletta
      Reply Nicoletta June 22, 2017 at 2:04 pm

      Thank you Sasha, and sorry for the late answer! Hope you had a chance to try it. We need to make another batch ourselves 😉 !

  • Avatar
    Reply Cynthia Landrie March 19, 2017 at 6:37 am

    This really looks delicious! I used to eat Nutella when I was younger and visiting my grandparents in Germany. I loved it and she would ship us some every year at Christmas. I agree that the Nutella here doesn’t taste as good. I will have to try this decadent spread.

    • Nicoletta
      Reply Nicoletta March 19, 2017 at 7:48 am

      Thank you Cynthia! So nice that we share the same memories of grannies and Nutella snacks. I used to love it and eat it until few years ago. But really, the one in Canada is not the same. This homemade spread is amazing!

  • Avatar
    Reply Big Flavors from a Tiny Kitchen March 19, 2017 at 1:01 pm

    This looks AWESOME!! Love having a homemade, dairy-free alternative to Nutella!

    • Nicoletta
      Reply Nicoletta March 20, 2017 at 9:26 am

      We were so surprised at how easy it was and how good it tasted. Gotta make a second batch, that one is gone 🙂 . Thank you, hope you try and make it!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.