|
Post by billa on Mar 8, 2013 11:24:07 GMT -5
I am in Drake, Costa Rica and so have access to both cacao and cashews. Does anyone have experience blending in a portion of roasted unsalted cashew nuts.
Cashews are ~50% fat which I assume is "non-reactive" in terms of tempering; so a 5 or 10% limit appropriate ? (Is cashew liqueur non-crystaline ? - probably not phrased correctly)
Ideas anyone ?
If I wish to mix in chunks do I do so prior to tempering, or just prior to molding ?
Thanks, Bill
|
|
gap
Apprentice
Posts: 390
|
Post by gap on Mar 8, 2013 15:46:05 GMT -5
There is something called gianduja chocolate which is ~25%-40% pure roasted hazelnuts ground with dark or milk chocolate. I am no expert but have made a few batches with 30% roasted hazelnuts, 70% milk chocolate. I just put all the ingredients in together and refined in a Premier Wet Grinder.
If you wanted chunks in, I would temper the chocolate first, then mould and add chunks. Note, the gianduja I made doesn't contract a lot - it is best used as a filling rather than the shell of a chocolate.
|
|
|
Post by billa on Mar 8, 2013 16:57:03 GMT -5
Thanks gap
I encountered - Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner, Greweling, Peter P the 1st ed is on-line for free
yes, there is a huge section on gainduja; tons of info (cooling it to 80F is going to be a challenge here)
great book
Bill
|
|
|
Post by Sebastian on Mar 12, 2013 5:35:56 GMT -5
i've never tried making a 'gianduja' type cashew chocolate, but you might expect to have problems in tempering it. give it a whirl and see what you get. the other thing to keep an eye on is cashew oil is notoriously unstable, so you'll not want your product to be stored for very long....
|
|
|
Post by LLY on May 17, 2018 10:53:54 GMT -5
i've never tried making a 'gianduja' type cashew chocolate, but you might expect to have problems in tempering it. give it a whirl and see what you get. the other thing to keep an eye on is cashew oil is notoriously unstable, so you'll not want your product to be stored for very long.... Hazelnuts oil are even more susceptible to oxidation, aren't they?
|
|
|
Post by Sebastian on Dec 29, 2018 16:30:20 GMT -5
Sorry LLY - i've not checked the forum in a while. To be honest i don't recall which is less stable - but neither are known as high stability oils for sure. I'd need to do some digging to refresh my memory...
|
|