Post by cacaosublime on Dec 12, 2017 6:37:00 GMT -5
I am planning to make a batch of chocolate with a little nut flavor in it. So I am thinking of adding some nut flour, but I'm not sure whether I can just toss it in or if I need to dry this first. And if so, how to dry. Anybody that can advise me here?
Another question would be how much to add (the ball park figure)
Post by cacaosublime on Jan 4, 2018 6:58:49 GMT -5
I decided to take the plunge and give it a try, whilst very closely watching the melanger with my hand on the switch For anyone with the same question or wanting to try this, here's my experience:
It turned out fine, there was no problem with it in the melanger or with tempering. For preparation I just dried it together with my sugar, which is on 50C in the oven for 45 minutes.
The recipe was:
90 gr cocoabutter 793 gr beans 250 gr sugar (added after about 7 hours) 50 gr roasted almond flour (together with the sugar)
Total time of melanger: 24 hours
and I used 10 grams of silk for tempering
The almond flavor didn't really stand out though (I had to tell everybody that it had almond flour in it...), so if I will redo this recipe, I'll use some more flour. This is after tasting the next day. Don't know if the taste will change over time, but I'll let you know if it does significantly change.
Of course the standard disclaimer applies: my situation might differ from yours