Homemade Giant Giotto

Giotto is a small spherical candy and consists of a crunchy waffle, chopped hazelnut pieces and a milk-hazelnut cream.

In today’s post, I’ll show you how to bake a giant Giotto with hazelnut flavor at home. Have fun baking!




Cooked/Baked today: Homemade Giant Giotto
Difficulty: Medium – Difficult
Preparation Time: 24 hours
Category: Baking Recipes, Cake Recipes, Sweets & Candy Recipes
Our Recipe rating:

Homemade Giant Giotto

Homemade Giant Giotto

Ingredients for 1 Homemade Giant Giotto:

…for hazelnut cream:

• 400 milliliters milk
• 200 grams white chocolate
• 200 coconut fat (for example “Palmin”)
• 150 grams chopped & roasted hazelnuts
• 50 grams nut nougat
• 2 sachets vanilla sugar

…for waffle sheet:

• 200 grams ice cream cones (or waffle cookies)
• 150 grams coconut fat (for example “Palmin”)
• 150 grams white chocolate
• 150 grams chopped & roasted hazelnuts

Required kitchen gadgets, helper & preparations:

• Mixing bowl
• Small pot or saucepan
• Whisk
• 2 cereal bowls
• Cling film
• Blender (alternatively immersion blender)
• Brush

Instructions for the Homemade Giant Giotto:




…preparations:

Line 2 cereal bowls with cling film as smooth as possible and set aside. Put 150 grams coconut fat in a saucepan, heat up & allow to melt over low to medium heat. Put the ice cream cones in a mixing bowl and crumble them as finely as possible with your hands.

Preparing Waffle Layer

Combine melted coconut fat with waffle crumbs and mix well. Spread waffle crumbs on the two prepared cereal bowls and evenly line them up to the edges as best as you can, then put the cereal bowls in the fridge to set.




…for hazelnut cream:

Combine 400 milliliters milk, 200 grams white chocolate, 200 grams coconut fat, 50 grams nut nougat & 2 sachets of vanilla sugar in a saucepan & gently heat up over low to medium heat until chocolate, fat & nougat are completely melted.

Preparing Hazelnut Cream

Next, transfer 150 grams of roasted & chopped hazelnuts & the hot milk mixture into a blender & puree for 5 – 6 minutes to a smooth hazelnut cream. Allow the cream to cool slightly, then distribute the cream to the 2 cereal bowls and store in the fridge overnight.




…for giant Giotto:

The next day, melt 150 grams of white chocolate & set aside until further use. Remove the two cereal bowls from the fridge, carefully overthrow on a baking paper and peel off the cling film. Assemble the two halves to form a large ball & gently press together.

Assembling Giotto

Brush the Giotto ball all around with melted white chocolate and then stick chopped hazelnuts to it until the whole ball is covered with hazelnuts. Allow the chocolate to harden & serve the giant Giotto ball afterwards. Have fun baking!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):