Caramelized Gianduja Recipe

Caramelized gianduja is a mixture of roasted almonds or hazelnuts and melted sugar, ground until oily. This mass can be bound with melted chocolate or cocoa butter. Some people prefer this type of gianduja because the sugar is caramelized, giving it more flavor. The coating of the sugar protects the nuts from losing flavor. Besides the melted sugar and the different roasting process for the nuts, the only other difference between this recipe and the standard gianduja recipe is the addition of water. To ensure accuracy in dissolving the sugar, one part water should be used for every three parts sugar. All the water will evaporate during the boiling and roasting process. The quantities of the other ingredients are the same as in the standard gianduja recipe. If using spices or vanilla, they should be added at the beginning of the boiling process. Adapted from "Art of the Chocolatier" by Ewald Notter.