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Post by Brad on Jul 21, 2006 2:26:29 GMT -5
Hello all;
I have a series of questions: How would one calculate the right amount of nuts to grind with the chocolate so that it will temper, and still have a very distinct flavour of the nut used?
What is the average percentage of fat in roasted Hazelnuts?
Do I have to take into account this percentage when mixing it in with the other ingredients?
Would I be able to use a skim milk powder instead of a whole milk powder, and then utilize the fat in the nuts to compensate for the lack of fat in the powdered milk?
The reason I'm asking is that I just tried a milk chocolate with a distinct hazelnut flavour, and it was fabulous! I'd like to duplicate something like that!
Your responses are always appreciated!
Brad.
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Post by Brad on Jul 25, 2006 0:13:50 GMT -5
Hello?
Does anyone have any opinions with regard to incorporating nuts (such as hazelnuts) right into the grinding process of making the chocolate???
Thanks in advance for your help.
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Post by Alan on Jul 25, 2006 7:43:44 GMT -5
Sorry Brad,
Though I've considered making Gianduja, I never have. Your best guess might start with looking at the cocoa percentage of a Gianduja bar (Scharffen Berger's is 45%), figuring out how sweet you think it should be (maybe 30-40% sugar), and then adding the percentage of nuts to make the difference(15-25%).
Good luck
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Post by Howard on Jul 25, 2006 7:46:39 GMT -5
Don't know about the fat content in roasted hazelnuts but according to this site: www.nucis.org/avellanes_eng.htmhazelnuts are 62% fat (g/100). I love hazelnuts and chocolate so I'm looking forward to seeing what happens. Howard |
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Post by sugaralchemy on Jul 29, 2006 18:21:16 GMT -5
A few quick things...
Hazelnut oil is not a one for one milkfat replacement. It is a liquid at room temperature and has a dramatically different melting profile than milkfat. Would it work? Maybe. Depending on the formulation, you could even end up with nasty bloom problems - some oils will cause this, even in perfectly tempered chocolate. I've never tested hazelnut oil.
But... it is all a question of how much you use... if the levels are low enough, you can get almost anything into chocolate.
If you want hazelnut taste, you could explore hazelnut flavor and/or defatted hazelnuts as well.
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Post by jimphils on Jan 9, 2012 9:43:31 GMT -5
I just finished tempering and unmolding a batch with 36%licor (Peruvian, from John), 17%cocoa butter, 26%sugar, 13%full milk and 8% roasted hazelnut (tossed into the Santha a few hours after starting); it went well at 26/31 C, no bloom, good snap ; not shiny, but delicious. According to Howard´s info here I counted around 8% non cocoa fats plus 35% from cocoa, are my calculations right?
Anyone has tried different nuts like walnuts or roasted almonds?
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noi
Neophyte
Posts: 6
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Post by noi on Jan 9, 2012 16:39:42 GMT -5
Check out the book Chocolates & Confections by Peter Greweling. There's a section on gianduja. I made hazelnut giandula follow his instructions and it turned out great. I use it for ganache and filling. I guess other nuts would work the same depending on oil/fat content of specific nuts.
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Post by LLY on Feb 20, 2018 6:51:03 GMT -5
According to my previous experience that includes hundreds of kilograms, there is no replacment for milkfat rather than, maybe, coconut oil. I have tried many types of nuts and the one that was the closest to milkfat was lightly roasted cashew. The texture was great for the first two-three mounts but then deteriorated rapidly.
I blame the liquid nut oil that diffused inside the chocolate.
Any thoughts?
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