Effect of liquified hazelnuts on chocolate tempering?
I would like to ask if roasted and liquified hazelnuts will negatively affect the tempering of milk chocolate?
I have hazelnuts that I have roasted and liquifed by using a high-quality blender. Subsequently, the hazelnuts were passed through a strainer to filter out large nuts.
During the high-temperature phase of chocolate tempering, I plan to add the liquified hazelnuts and the 1/4 unmelted chocolate (seeding method). Will my temper be negatively affected?
Best Answer
You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.
The tempering process will be basically the same (I've seen sources suggest 2°C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing.
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What causes chocolate tempering failure?
What if my tempered chocolate goes out of temper again? Even perfectly tempered chocolate can become untempered again. This usually happens when you leave your chocolate at the wrong temperature for too long, destabilising the crystals. The good news is, chocolate can be re-tempered again and again.Can you temper chocolate with nuts?
The roasting time can be adjusted based on the nut you use, so keep a close eye! Melt chocolate in the microwave in a separate bowl, then mix in the roasted nuts until each one is evenly coated. Next, scoop spoonfuls of the nut-chocolate mixture onto a tray. Let it set at room temperature and enjoy it later!What are the three significant factors that are involved in tempering chocolate?
The three critical variables that affect the type, size and number of cocoa butter crystals being formed during chocolate tempering are: temperature, time and agitation.What are the 2 tempering techniques used for chocolate tempering?
There are two tried and true methods to tempering; the Inoculation or Seed Method and the Tablier Method. In both methods you are bringing the temperature up, cooling the cocoa butter, and re-warming it.Science of tempering chocolate
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