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Post by katfilkin on Jun 11, 2021 7:35:14 GMT -5
Hello! any tips of tempering gianduja? I haven't been but am looking to store it long term and wondering if itll keeo without being tempered. thanks!
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Post by Ben on Jun 11, 2021 10:49:19 GMT -5
What form is the gianduja? I do gianduja bars and a spread. For the bars, I more or less temper them like white chocolate. For the spread, I just keep stirring it until it hits about 80F (usually in my chocovision tempering machine) and then jar it.
How long is 'long term'? I'd be worried that the hazelnut would go rancid after some time. Maybe freezing would extend that.
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Post by bfreyaaa on Oct 29, 2021 3:17:22 GMT -5
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