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BAC Ferguson Appliance Center of  Denver

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© 2019 Castles and Kitchens, LLC

Gianduja 

70 g hazelnuts

59 g sugar

¼ c water

4 T butter

45 g cocoa 

¼ c heavy cream

 

Toast the hazelnuts on a baking sheet in a 400 degree oven for 4-5- minutes. Remove to a kitchen towel, wrap them up and wait a few minutes until cool enough to handle. Then rub the skins off.

 

Process the nuts with the sugar until finely ground. Add the water and process to a nut butter.

Melt the butter. Add the cocoa and combine.

Add the cocoa mixture to the nut mixture and add the heavy cream. Process until smooth.

 

Spread on toast or crepes.

This is a rich dark chocolate gianduja. You can make it lighter by reducing the cocoa to 30 g and adding another Tablespoon of cream.

ENJOY LOTS OF OTHER RECIPES IN OUR NEW BOOK OF COMPLETE DINNER MENUS AND RECIPES.

FOLLOW ALONG STEP BY STEP TO GET THE WHOLE MEAL READY AT ONCE AND SIT DOWN TO EAT

FAMILY STYLE.

( FRAN'S WAY)

OR MAKE INDIVIDUAL RECIPES IF YOU PREFER

OR CREATE A SLOW FOOD EVENING OF COOKING AND FINE DINING

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IT'S ALL IN ONE BOOK!

(BECAUSE WE EACH DO THINGS OUR OWN WAY)

PLUS

BEAUTIFUL PHOTOGRAPHS

TIPS AND TRICKS,

WINE PAIRINGS

AND HOW TO PLATE YOUR DINNER JUST LIKE A RESTAURANT

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