What You Need to Know
Blending hazelnut oil, water, and lecithin to create a stable emulsion, with a pH range of 6.5 to 7.5 and a temperature range of 70°F to 80°F.
This technique is unique in its use of lecithin as an emulsifier to create a stable hazelnut emulsion, resulting in a smooth and creamy texture.
Steps
- 1.
Tortellini alla Crema di Nocciole (Bologna, Italy): Forms the velvety sauce base
- 2.
Hazelnut Foie Gras Torchon (Lyon, France): Emulsifies fat components
- 3.
Mole de Avellana (Oaxaca, Mexico): Binds chocolate and nut elements
The Science
Primary Reaction
emulsification