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.

Ubiquitous across northern Italy, gianduja is often prepared and sold in bar form, a shape most suitable for baking. But ...

Gianduja – a creamy, chocolate and hazelnut spread from Turin, Italy – was David Lebovitz’s inspiration for this luscious gelato. Article content The decadent paste is Nutella’s more ...

Piedmont’s capital has a connection with chocolate dating back centuries. Today, across the city you’ll find skilled confectioners creating everything from truffles and pralines to gelato.

Keep it movin’, Mister Softee. This summer, soft-serve ice cream options in New York are anything but vanilla. Think intense, complex flavors like burrata cheese, gianduja chocolate, strawber… ...