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Hello and welcome to day 10 of our recipe advent calendar! Today we’re switching it up and having a day off biscuits to make this beautiful layered gianduja. If you haven’t heard of gianduja before, the simplest way to describe it is a smooth nutty chocolate, basically like solidified Nutella, if you’d like to read more about it, Octavia Lamb has a wonderful piece all about gianduja on Kitchen Projects which you can read here.
Before we get started, I will say that I wouldn’t attempt making gianduja at home unless you have a fairly sturdy blender/food processor. To achieve the perfect smooth consistency it takes a lot of blending, so keep an eye on your blender and don’t let it overheat! As ever feel free to make this recipe a bit easier by just making one gianduja flavour and not bothering to layer it.