- Dark chocolate 400 g
- Icing sugar 100 g
- Olive oil 200 ml
- Toasted hazelnuts 150 g
- Melt 400 g of dark chocolate on bain-marie . Then, add a pinch of salt.
- Next, add 100 g of sieved icing sugar. Give that a good mix.
- Then, add 200 ml of olive oil, along with 150 g of toasted crushed hazelnuts.
- Remove your chocolate from the bain-marie and keep stirring it.
- Serve your Gianduja in beautiful glasses.