Recipe for cooking gianduia gold cups

Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes

Gianduia Gold C.

Source: Bon Appétit - December 1998 Cooking Class

Gianduia is a classic Italian combination of chocolate and hazelnuts. If you can\t find foil candy c., buy twice as many paper ones and use two (one inside the other) per candy. (Doubling the paper c. Makes approximately a sturdier form.) Arrange the confections in holiday tins, or place on decorative trays, wrap in cellophane and tie with gold ribbons.

4 oz. good-quality milk chocolate (such as Lindt or Ghirardelli), chopped
1 c. Nutella (chocolate-hazelnut spread)*
6 Tbsp. coarsely chopped toasted hazelnuts
18 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
32 (1-inch-diameter) gold foil candy c.
32 whole hazelnuts, toasted, husked

*Nutella is usually found in the jelly and preServes approximately section of the supermarket.

Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth. Remove chocolate from over water. Whisk in Nutella and chopped hazelnuts.

Stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Using 1-inch-wide pastry brush, coat insides of candy c. with just enough chocolate to cover. Rewarm chocolate as necessary to maintain temperature. Place c. on baking sheet. Chill until chocolate is firm, about 15 min..

Spoon enough hazelnut mixture into center of each chocolate c. to fill to within 1/8 inch of top (about 1 heaping tea.ful in each c.). Refrigerate until filling sets, about 15 min..

Rewarm remaining melted bittersweet chocolate in bowl set over barely simmering water to 110°F. Spoon enough chocolate over filling to cover and to fill c. completely. Immediately top each with whole nut. Refrigerate c. until firm, about 20 min.. (Can be made 2 weeks ahead; refrigerate in single layer in airtight container.)

Let stand 15 min. at room temperature before serving.

Makes approximately 32.