Cioccolatini al gianduia

Gently melt the Gianduja chocolate in a heatproof bowl set over a saucepan of simmering water (bain-marie), ensuring the bowl does not touch the water. Stir occasionally until smooth and fully melted.

Remove the Gianduja chocolate from the heat and let it cool slightly at room temperature until it thickens enough to be pliable but not solid. This may take 20-30 minutes.

Using a small spoon or a piping bag, form small, uniform balls or desired shapes from the cooled Gianduja chocolate, about 15-20 grams each. Place them on a baking sheet lined with parchment paper.