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Post by monstie on Aug 3, 2018 1:44:39 GMT -5
This is not the right place to post my tempering woes but since it is a Hazelnut threat, I thought it might be better than opening a new one. I am trying to make Dark Hazelnut Gianduja. The recipe is as follows: 20% Hazelnut 33% Nibs 13% Cocoa Butter 1% Silk 33% Sugar Since I temper with Silk, I lowered the temperature to 94F, added the silk and then lowered the temperature to 92F and held it there for 30 minutes or so. My chocolate bloomed horribly and I just wondered whether anyone has a tip on tempering Gianduja? Do I need to add more cocoa butter?
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Post by Ben on Aug 6, 2018 13:38:19 GMT -5
Note that this was originally a comment on another thread about the ratio of hazelnut creme to white chocolate. Since this is more specifically about tempering gianduja, I've moved it to its own thread.
-Ben
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