Intense berry hazelnut taste in a soft and creamy velvet block - a guilty pleasure you never knew you needed. This recipe is so easy and creates a silky, melty texture. Best stored at room temperature away from direct sunlight.

Ingredients

• 200g Pure hazelnut paste
• 300g Tempered ruby chocolate

(40% - 60% ratio)

Method

• Combine hazelnut paste and ruby chocolate well
• Pour into lined tin
• Even out the gianduja mixture with spatula
• Tap the tin onto the kitchen bench to remove any air pockets
• Set in fridge for 2 hours
• Cut gianduja to desired slices

Special Equipment

Spatula