Chocolate hazelnut: efficacy of mixing crushed&roasted hazelnuts to sauce
I would like to know of roasting and crushing hazelnuts, then mixing them with chocolate sauce, is enough to create a nice choco-hazelnut syrup?
(I recently asked if blending roasted hazelnuts will yield oil, but I was told I needed an oilpress.)
End product is mixing the sauce as a sort of "nutella" latte. (I run a cafe).
Thanks!
Best Answer
The only way to really know for sure is to give it a try, but I suspect that for a liquid application it will be difficult to get the sauce both thin enough to dissolve easily, and smooth enough to avoid a grainy or chunky texture.
You'll have to blend the hazelnuts very well at minimum - I'd pulverize them first in a blender or food processor, add the chocolate sauce, and then blend for several minutes' more time. You may have to thin the result with a little water (warmed so as not to seize the mixture). A run through a sieve or cheesecloth to strain out remaining pieces would be a good idea.
With all that blending and filtering, your yields will probably be pretty low. One alternative you could try would be a hazelnut flavoring of some kind. A natural extract should lend a distinct hazelnut flavor to any other sauce or mixture (I'd avoid cheaper extracts labelled "artificial" though). From a practical perspective it will be easier to mix without texture issues, and if purchased in quantity probably won't be much more expensive than preparing hazelnuts from scratch.
Pictures about "Chocolate hazelnut: efficacy of mixing crushed&roasted hazelnuts to sauce"
Recipe for Caramelized Dark Chocolate Hazelnuts
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Pegah, Susanne Jutzeler, suju-foto, Pavel Subbotin, ROMAN ODINTSOV