Cheating Gianduja (praline chocolate)

Cheating praline

You can set it in ice cube moulds instead for fun shapes

I can’t remember who suggested this quick way to make Gianduja or praline chocolate, so please let me know if this was your idea!

It couldn’t be much simpler.


  • 200 g bar dark chocolate (I used Bournville which is dairy-free again)
  • Half a small 170 g jar (80-85 g) hazelnut butter


  1. Melt the chocolate in the usual safe way, for example, in a pan over another pan of simmering water.
  2. Once the chocolate is melted, remove from the heat and stir in the hazelnut butter.
  3. Set in an appropriate container and refrigerate for 2-4 hours.
  4. Slice and serve.

The chocolate will be a little tacky to touch, but it will all get eaten the same! The smell and taste of this reminds me of Christmas, eating Roses or Quality Street.

I suggest experimenting with the amount of hazelnut butter to your taste. It is also good with fruity soya yoghurt or similar.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.