French Market Recipe 2025 16
Gianduja a la Suzanne
Ingredients
- 200gr dark chocolate pieces
- 230gr hazelnuts shelled
- A good tot of Frapin Cognac
Directions:
- Preheat oven to 180C degrees
- Place the hazelnuts on a flat baking tray
- Roast in the oven until dark gold, shake the tray regularly so they roast on all sides
- Remove from oven and place in a dish cloth and allow to cool
- Rub the nuts in the cloth to remove the skins (if they were not previously removed), check all the skin has come off
- Place some nuts in a coffee grinder (or similar blender)
- Blend a small quantity of nuts at a time, until they form a paste, scrape around the sides of the blender as you work them, and repeat until all nuts blended
- Once the paste has been formed place in a bowl
- Melt the chocolate (I used a microwave) stir the chocolate together until smooth
- Add the hazelnut paste and stir in until smooth
- Warm the cognac slightly
- Stir in the cognac to the mixture until fully blended
- Place in a bowl
- Spread the mixture straight away while it is warm, if you are using as a glaze or filling
- If you are using as a sauce, remember to warm it slightly before serving, as it hardens.
Serve as an addictive sauce over ice cream or cakes, accompanied by a glass of Frapin Cognac, available at our shop or order online at www.frenchmarket.co.za
Bon Appétit