Description
Creating a stable emulsion with hazelnuts and chocolate.
Technical
Blending hazelnuts with chocolate and sugar to create a smooth emulsion, using the natural oils in hazelnuts as an emulsifier.
Culinary Significance
Piedmontese pastry chefs use this technique to create the famous Gianduja chocolate-hazelnut spread.
Science
Primary Reaction
Lecithin-mediated emulsification
Parameters
Temperature
30°C optimal
20°C to 40°C range
Temperature range for optimal emulsification
Time
45 minutes
30 minutes – 1 hour
Equipment
BlenderThermometerSpatulaGlass bowlWhisk