(They go so far as to say that gianduja or giandujotto takes its name from a popular Turin-based folk character, Gioan d’la Duja, or “John the jug,” who apparently enjoyed his wine quite a bit.) ...

In that sense, the present-day Gianduja paste is considered an ancestor of Nutella. How these two hazelnut delights differ today is a matter of taste and discernment. Read more: 25 Chocolate ...

Gianduja is the Italian term for the soft, smooth combination of chocolate and hazelnuts. Or, as Adam Knickerbocker, general manager of the Plimoth puts it, “the original Nutella before there was ...

4. Stir in the butter until it melts completely. Add the cream and salt and mix until incorporated. Stir in the hazelnuts. Transfer to a container and refrigerate until cool.

1/2 cup chocolate-hazelnut paste, such as Nutella. 1/4 cup crème fraîche. 1 1/2 teaspoons brandy or hazelnut liqueur. 1/2 cup heavy cream. Chocolate wafer cookies, for serving ...

2 sticks (16 tablespoons; 8 ounces) unsalted butter; 2¼ cups (11.5 ounces) all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon cornstarch; ¼ teaspoon flaky sea salt, plus ½ teaspoon more for ...

Ingredients. Cream 1 ltr. Castor sugar 120 gms. Liquid glucose 60 gms. 70/30 Calleeaut chocolate 350 gms. Milk chocolate 150 gms. Dark chocolate 250 gms. Hazelnut paste 100 gms ...