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%).
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.
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?
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.
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.