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I use dark chocolate, toasted hazelnuts and powdered sugar in a 2:2:1 ratio. If I use milk or white chocolate, I'd add about 25% more chocolate.
I basically put the nuts and sugar in the food processor until I have a nut butter then I stream in the melted chocolate and process until just combined. Don't forget to temper your gianduja - I usually table it on marble.
I use dark chocolate, toasted hazelnuts and powdered sugar in a 2:2:1 ratio. If I use milk or white chocolate, I'd add about 25% more chocolate.
