Saturday, November 6, 2010

Ghiradelli Luxe Chocolate Review and Chocolate Hazelnut Gelato

I had the opportunity to try a few samples of Ghiradelli's Luxe Chocolate as part of Foodbuzz's Tastemakers program. The Luxe line of chocolates uses 100% all natural ingredients. I received three flavors, the plain milk chocolate, the almond, and the hazelnut. My father-in-law ate one before I tried it, so technically I only tasted two of the flavors.

The chocolates are delicious. The individual squares are the perfect snack size. The ground nuts add a pleasant crunch. The hazelnut chocolate inspired to make a chocolate hazelnut gelato, topped with toasted hazelnuts. I love this gelato. It freezes softer than ice cream, so I don't have to wait for it to partially melt before I scoop it out. And the topping enhances the hazelnut flavor.

Chocolate Hazelnut Gelato
Adapted from Giada De Laruentiis

2 c whole milk
1 c heavy cream
¾ c sugar
4 egg yolks
1 tsp vanilla
2/3 c chocolate hazelnut spread

½ c toasted hazelnuts, ground
2 Tbs sugar

Combine milk, cream, and ½ c of sugar in a saucepan. Cook over medium heat until the sugar dissolves.

In a medium bowl, whip the egg yolks and ¼ c of sugar until the eggs have become thick and pale yellow. Pour ½ c of the milk mixture into the egg mixture, stirring as you pour. Pour this mixture into the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture coats the back of a wooden spoon, about 7-10 minutes. Remove from heat and add the vanilla and chocolate hazelnut spread. Stir until spread has dissolved.

Chill mixture completely before pouring into an ice cream maker. Follow manufacturer’s instructions for churning, and freeze.

Preheat oven to 300˚F. Spread the hazelnuts in an even layer on a baking sheet. Toast nuts in the oven until browned, stirring once (about 10 minutes.) Place hazelnuts in a clean towel, and rub the skins off. Let the hazelnuts cool off, and grind. Mix with the 2 Tbs of sugar. Sprinkle over a scoop of gelato.


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