ivld
Neophyte
Posts: 9
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Post by ivld on Feb 23, 2021 12:29:23 GMT -5
Hello, any help would be appreciated here. I am struggling to make homemade noisette chocolate, it has a great taste, I just want to improve the appearance as you can see from the pictures. I use the thermometers in the picture and tried tempering as milk chocolate/tried all kind of temperatures, as it leaves traces at different temperature than regular chocolate/, however it seems nothing works, actually it looks better straight out of the refiner, it has 15% hazelnut paste. I tried tempering with mycryon, it makes better texture, but it changes the flavour. If anyone has tried it and can give some advice, I would be very grateful.
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gap
Apprentice
Posts: 390
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Post by gap on Feb 24, 2021 5:25:51 GMT -5
It sounds similar to a gianduja which is normally taken down to 27C when tempering, so much lower than milk
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