Description
A homogeneous paste created by grinding roasted hazelnuts with chocolate.
Technical
Particle size reduction of hazelnuts (Corylus avellana) enables lipid release which coats cocoa solids, forming a stable colloid. Sugar crystallization is controlled to maintain smooth texture.
Culinary Significance
Fundamental component in pralines, spreads (e.g. Nutella), and molded chocolates where creamy texture and nutty flavor are desired.
Science
Primary Reaction
Maillard reaction (hazelnut roasting)
Parameters
Temperature
30°C optimal
28°C to 32°C range
Time
8 hours
4 hours – 24 hours
Equipment
Melangeur stone grindersBall millsConching machines