6 gianduja nutella chocolate Recipes

hazelnut mousse (adapted from baking and pastry, culinary institute of america), milk, caster sugar, eggs, cornflour, hazelnut praline (or nutella), cream, gelatin melted in 2 tbsp boiling water, base crispy layer, hazelnut praline, milk chocolate, butter, feuilletine or crushed corn flakes, peeled, toasted and chopped hazelnuts, caramelized hazelnuts, sugar, water, toasted hazelnuts, chocolate hazelnut thing (adapted from david chang s momofuku cookbook), hazelnut praline paste (or nutella), gianduja or milk chocolate, grapeseed oil or any neutral oil, salt, smallish pieces bittersweet chocolate , ideally 70% to 72% cacao range, light corn syrup, crushed caramelized hazelnuts, i have to admitt that i made this mixture , but i didn tsp like it much . so i used chocolate ganche, mixture with a caramel syrup flavor )

dark chocolate, gianduja (nougatine) or 100 g nutella, corn flakes, dry candied fruit

dark chocolate, icing sugar or 1 tsp powdered sugar, peanut oil (ground nut), hazelnuts

brownies (about 2 by 3-inches), nutella, chopped toasted hazelnuts, chocolate chips (try a mix of white, semisweet, and milk chocolate)