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Post by cacaosublime on Dec 12, 2017 6:37:00 GMT -5
Hi all,
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)
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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
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Post by lyndon on Jan 10, 2018 11:42:31 GMT -5
Have you tried just putting almonds in it instead?
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Post by cacaosublime on Jan 10, 2018 13:42:59 GMT -5
You mean directly in the melanger? Haven't done that.. Would that be possible?
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Post by lyndon on Jan 10, 2018 16:12:00 GMT -5
Totally, I'd probably pop them in a food processor first though
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Post by cacaosublime on Jan 12, 2018 12:22:59 GMT -5
OK thanks! I'm trying to find out why I didn't contemplate that in the first place, but I have no clue what kept me from considering that haha
Would you say 5% of weight would be a good starting point?
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Post by drewbs on Jan 22, 2018 11:52:47 GMT -5
cacao, the nuts will act very similar to cacao once in the melangeur. there is no difference between what nuts vs cacao will do once ground up as they are basically the same part of the plant, some nuts are more oily than others so you will have to adjust with that. For instance, cacao once ground into a "butter" (liquor) will go solid, but almonds/hazelnuts wont. i made a nutella with 35% hazelnuts, and 25% cacao and it got pretty solid that i had to change the formula. add 10% to start out with.
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Post by cacaosublime on Jan 22, 2018 13:15:33 GMT -5
Thanks drewbs!
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