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Post by wadafukou on Jun 16, 2021 16:40:46 GMT -5
Hi, I'm trying to imitate this pralin spread paste :
Spread paste color looks very pale, I'm not sure they used caramelized sugar. I suspect icing sugar in the process.
It tastes very sweet but it is something unique, it doesn't taste like a mix of hazelnuts and sugar, it tastes another flavor.
I made a lot of tests : raw hazelnuts with raw/caramelized powder sugar, toasted hazelnuts with raw/caramelized powder sugar.
They all ended up tasting heterogeneous, hazelnut and sugar don't melt together. hazelnut flavour is always quite strong even if they haven't been roasted.
I haven't bought a stone grinder yet, do you think it might be the key ? does conching also apply to hazelnuts ?
Thanks!
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Post by Ben on Jun 17, 2021 7:23:14 GMT -5
I'm not sure how to make a hazelnut spread not taste like hazelnuts. Are you making this in a food processor? If so, you'll probably never be able to get it perfectly smooth. You'd need a stone grinder for that. It may be that running it in a stone grinder for a long time will change the flavor. I refine hazelnuts in a stone grinder (just hazelnuts--not praline), but I haven't noticed any reduction in the hazelnut flavor. My guess is that the cocoa butter is added to make it firmer.
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Post by wadafukou on Jun 17, 2021 16:27:13 GMT -5
I'm not sure how to make a hazelnut spread not taste like hazelnuts. ahah I see your point
Yes I tried in a food processor and a diy steel melanger. I'll try a stone grinder when I get a chance to find one.
It might also be the right amount of sugar setting the flavour to a sweet spot ?
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Post by Ben on Jun 21, 2021 8:09:57 GMT -5
I'd love to see photos of your diy steel melanger!
From the order of the ingredients on the label and the nutritional facts, it looks like there is more sugar than hazelnuts (53%). Out of the remaining 47%, 33% is fat. Assuming a hazelnut is around 60% fat, my guess is that it's between 36% & 37% hazelnut, 10% cocoa butter, and some fraction of a % lecithin.
Some of the flavor may also be coming from the cocoa butter if they're using natural (non-deodorized) cocoa butter. That may be something to look at if you're currently using deodorized cocoa butter.
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Post by wadafukou on Jun 27, 2021 14:17:04 GMT -5
Thanks ! I didn't use cocoa butter, I thought it had no impact on flavor. I'll try a raw one. I sent you a pm.
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Post by Ben on Jun 28, 2021 7:08:29 GMT -5
You don't need a 'raw' one per se, just non-deodorized. It's often labeled as 'natural' vs 'deodorized'.
In your PM with the photo of your diy melanger, you mention that it didn't affect the texture but did reduce the bitterness of the cocoa. Based on the ingredients on the label, there shouldn't be any cocoa. Are you adding a cocoa powder or something else?
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Post by wadafukou on Jun 29, 2021 9:51:45 GMT -5
Hello, thanks for the clarification. I'll investigate more on cocoa butter. Yes I made several tests including cocoa powder. (To see how it affects hazelnut) But the initial goal is pralin paste, you're right. As you mentionned in the pm my diy tool is closer to a conche than a melanger. I feel like there are endless possibilities I'll take my time.
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