Description
Emulsifying hazelnut paste with cocoa butter and sugar.
Technical
Using hazelnut's natural emulsifiers to stabilize cocoa butter droplets.
Culinary Significance
Creates a smooth and creamy gianduja chocolate.
Science
Primary Reaction
Emulsification
Sensory Profile
Aroma ()
nuttychocolatey
Compounds: pyrazines, furanones, 2,5-dimethylpyrazine, 2-acetyl-1-pyrroline, benzaldehyde
Wine Analogy
Like a fine Port wine's nutty-chocolate notes
Coffee Analogy
Similar to Ethiopian Yirgacheffe's hazelnut-chocolate profile
Perfume Analogy
Reminiscent of gourmand fragrance accords with praline notes