gianduja

chocolate & hazelnut confection invented in Turin

"Nutella" is descended from it:
Ferrero added palm oil to make it
spreadable at room temperatures
and lots of sugar as a preservative.

ingredients:

hazelnuts
Trader Joes 72% cacao "pound plus" dark chocolate bar

rx:
1 pt hazelnuts
20 squares ( 250 g ) ( 1/2 bar ) chocolate

chop in 5c ninja ;
transfer to vitamix container ;
using tamper as needed, blend hi until chocolate melts and nuts are pureed ;
pour & scrape into 1 pt mason jar

spreadable when warm ,
spoonable at room temp ,
solidifies in refrigerator

can make "almond gianduja" or "chocolate marzipan"
by using almonds instead of hazelnuts