13 with gianduja and hazelnuts Recipes

unsalted butter, vanilla extract, all purpose flour (sifted, then measured), unsweetened cocoa powder (preferably dutch-process; sifted, then measured), eggs, sugar, imported gianduja bars (hazelnut-flavored milk chocolate, such as callebaut), chopped, crisp rice cereal, hazelnuts, toasted, husked, finely chopped, imported gianduja bars (hazelnut-flavored milk chocolate, such as callebaut), chopped, chilled heavy whipping cream, scant ) salt, water, tuaca (sweet citrus-flavored liqueur) or frangelico (hazelnut-flavored liqueur), unsweetened cocoa powder, powdered sugar

hazelnuts, sugar, milk, bittersweet chocolate, chopped, butter, cubed, dutch-processed cocoa powder, cornstarch, salt, egg, egg yolks, frangelico or 1 tsp vanilla

shelled hazelnuts, skins removed, canola oil, bittersweet chocolate, chopped, milk chocolate toblerone candy bars (3.52 oz each), chopped

chocolate sable baked crust, praline crunch, hazelnut praline, milk chocolate, butter, feuilletine or crushed corn flakes, peeled, toasted and chopped hazelnuts, gianduja mousse, heavy cream, godiva dark chocolate truffle hot cocoa powder, godiva milk chocolate, finely chopped, chocolate-hazelnut spread (such as nutella), i used chocolate praline spread., unsalted butter, granulated sugar, water, egg whites, at room temperature, ganache topping, dark chocolate, chopped, milk chocolate chopped, heavy cream, soft butter, espresso powder, crushed hazelnut, cocoa powder

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 )

hazelnuts, toasted, whole milk, heavy cream, sugar, coarse salt, milk chocolate, finely chopped (use top quality with at least 30% cocoa solids), egg yolks, vanilla extract

heavy cream, vanilla bean, split, egg yolks, sugar, sugar (for topping ), gianduja, coarsely chopped (dark chocolate mixed with finely ground hazelnuts)

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

lemon juice, butter, melted (no substitutes), vanilla, ripe pears , halved lengthwise and cored, sugar, chocolate hazelnut spread (such as nutella), hazelnut-flavored liqueur (optional), chopped toasted hazelnuts

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

cake, hazelnuts, carob powder, fine sea salt, pitted dates, pitted dates , soaked overnight, agave syrup, very ripe avocado flesh, carob powder