What You Need to Know
Blending hazelnuts with chocolate and sugar to create a smooth emulsion, using the natural oils in hazelnuts as an emulsifier.
Piedmontese pastry chefs use this technique to create the famous Gianduja chocolate-hazelnut spread.
Key Parameters
Temperature
30°C
20°C - 40°C
Time
45 minutes
30 minutes - 1 hour
Equipment
BlenderThermometerSpatulaGlass bowlWhisk
Steps
- 1.
Gianduja (Turin, Italy): Base chocolate-hazelnut paste
- 2.
Bicerin (Piedmontese cafes): Layered drink component
- 3.
Nutella-style spreads (Global adaptations): Primary emulsification method
The Science
Primary Reaction
Lecithin-mediated emulsification