Tris di Nocciole
by rebecca deangelis
Gianduia is a combination of milk chocolate and ground hazelnuts. It was invented due to high cacao prices and its constant shortages. In order to extend their supply of cacao, chocolatiers added hazelnuts (which are, to this day, in abundance in Le Langhe) to their confections.
Of the several variations, I chose Tris di Nocciole, a classic in chocolate shops in Turin. It is simply three roasted hazelnuts covered in chocolate. You can find them in all three chocolate variations; dark, milk and white.
If hazelnuts are not roasted, preheat your oven to 300F. Toast the hazelnuts for 10-12 minutes, then allow them to cool. Once they are cool, line a sheet tray with a piece of parchment or wax paper and put a baking rack on top. Place your hazelnuts in groups of three, resting them in the nooks of the baking rack. Set aside.
Melt half of the dark chocolate in a medium heat-proof bowl over a small simmering pot of water. Stir the chocolate with a heat-proof spatula until it is completely melted. Remove the bowl from the heat. Add the other half of your chocolate into the melted portion and continue to stir. This will cool your chocolate as the remaining chocolate melts.
Spoon the melted chocolate over the hazelnuts just enough to cover them. Let the chocolate set. (You can add another layer if you desire.) Sprinkle with flaky sea salt and serve.