The combination of hazelnuts and chocolate is wildly popular in Italy – I’m sure you have heard of Nutella! The original version is Gianduja – a concoction made of chocolate and hazelnuts invented in Turin during the Napoleonic blockade, when the precious cocoa beans had become scarce and the famous Piedmontese chocolatiers had to find a way to make them go further-. It didn’t hurt, of course, that their hazelnuts (from the Langhe area of Piedmont) were said to be the best in the world, and that Turin was the birthplace of solid chocolate. As you can imagine, the result was much more interesting than other hard-times-inspired products (such as the French chicory “coffee”), and even after the end of the blockade the Torinese kept enjoying their new delicacy, and named it “gianduja” after a local marionette character.
Besides enjoying the tasty combo in the form of a spread or in confections (the delicious gianduiotti – the first-ever chocolates to be individually wrapped!), make sure you try my gianduja puff cake!
1 pound of puff pastry (home-made, or 1 package store-bought)
3 medium pears
5 ounces dark chocolate (I used 70 % Scharffen Berger)
½ cup ground hazelnuts
6 chocolate-flavored tea biscuits, or small biscottis
2/3 cup (scant) sugar
pinch of salt
1 organic lemon
1 egg yolk
2 tablespoons butter, or hazelnut or almond oil
2 tablespoons milk (or non-dairy almond or soy milk)
flour (to dust the counter)
Peel and core the pears, slice them thinly and combine them with the lemon juice, the sugar, and the grated lemon zest. Grate the chocolate and coarsely chop the cookies. If using butter, melt it in a pan or in your microwave.
On a floured surface, roll out the pastry into a rectangle and brush the top with the melted butter or oil; top with the crumbled cookies, the drained pears, and the grated chocolate. Roll up the pastry as if making a strudel, sealing the edges and closing the ends.
Brush the top with the yolk (mixed with a couple of tablespoons of milk or parve almond or soy milk) and bake in a pre-heated 250 F oven for about 30 minutes or until golden. Enjoy warm or at room temperature, on a cold winter night .