What You Need to Know
This involves blending hazelnut paste with melted chocolate and heavy cream to create a stable emulsion. The natural oils in hazelnuts and the casein in cream facilitate emulsification.
Used in Italian desserts for a rich, nutty, and chocolatey flavor.
Key Parameters
Temperature
30°C
20°C - 40°C
Time
1 hour
30 minutes - 2 hours
Equipment
Double boilerImmersion blenderThermometer
Steps
- 1.
Gianduja (Turin, Italy): Base texture creation
- 2.
Nutella-filled pastries (French patisserie): Filling stabilization
- 3.
Praline bonbons (Belgian chocolate tradition): Ganache core formulation
The Science
Primary Reaction
emulsification