What You Need to Know
Blending hazelnuts with cocoa butter and sugar to create a smooth and creamy emulsion, and then conching the mixture to develop the flavors and texture. The process involves the formation of a stable fat-protein interface that gives the paste its smooth and creamy texture.
Hazelnut conching is a crucial step in creating authentic Italian desserts like chocolate and gelato.
Steps
- 1.
Gianduja (Piedmont, Italy): Creates signature velvety texture
- 2.
Hazelnut praliné (France): Enhances flavor release
- 3.
Bicerin (Turin, Italy): Provides emulsion stability
The Science
Primary Reaction
emulsification