Whats the difference between Praline and Gianduja?
Gianduja is a variant of praline which comes from the Piedmont region of Italy. But on either side of the Alps the techniques are different. The “classic” praline is prepared using sugar syrup and almonds that are caramelised together before grinding to the fineness required; gianduja is prepared using hazelnuts, sometimes almonds, grilled and peeled and then mixed with caster sugar before being ground to a fine paste to which chocolate is then added.
