Gianduja

Preheat your oven at 150 C / 300 F degrees.

Place your hazelnuts on a baking tray covered with parchment paper.

Cook for 20 minutes.

Let cool down a few minutes then place at the center of a clean linen.

Rub the hazelnuts against one another to remove the skin.

Place the hazelnuts without skin in your blender with icing sugar and mix for a few minutes until you get a smooth texture.

Add the melted chocolate, combine.

Pour into small chocolate molds or in a container covered with cling film with 2 cm thickness.

Set your Gianduja aside in your fridge for 24 hours before eating it or using into pastries.