gianduiotto on parchment paper and in a white dish
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Homemade Gianduiotto Chocolate

Italian Homemade Gianduiotto Chocolates are the creamiest & easiest Holiday Chocolates you will make this season. Only 3 ingredients.
Prep Time20 mins
chilling time3 hrs
Total Time20 mins
Course: Chocolate, Dessert
Cuisine: Italian
Keyword: Homemade Gianduiotto chocolates, Italian chocolates
Servings: 22 Chocolates
Calories: 90kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 3 1/2 ounces milk chocolate / divided (good quality / chopped)
  • 5 1/4 ounces dark chocolate / divided (good quality / chopped)
  • 1/4 cup + 1 tablespoon Hazelnut Cream Spread (Nutella)
  • 2-3 tablespoons ground hazelnuts (if desired)


  • In a small bowl add 2 ounces (75 grams) of milk chocolate and 3 1/4 ounces (100 grams) of dark chocolate, place over a pot of boiling water (make sure the water does not touch the bottom of the bowl with the chocolate). The remaining chocolate place in another bowl.
  • Place and candy thermometer in the bowl and allow the chocolate to reach 122F (50C), then remove from heat and stir to combine add the melted chocolate to the remaining chocolate, place the candy thermometer in the bowl and continually stirring the chocolate until the temperature reduces to 90F (32C).
  • Then add the Nutella and stir with a spatula until smooth and completely combined**.  Pour into the Gianduiotto chocolate mold, cover with foil and let the chocolates firm up either in the fridge or room temperature (if your house isn't too hot). Pop out of mold and serve.  Enjoy.

**At this point I divided the mixture into two and one part I added the ground hazelnuts.


    Calories: 90kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Sodium: 3mg | Potassium: 75mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1.2mg