What You Need to Know
Grinding hazelnuts with cocoa and a small amount of oil to create a smooth and creamy paste through emulsification. This process involves the breakdown of the hazelnut cell walls and the formation of a stable emulsion, which gives the paste its desired texture and flavor.
Hazelnut milling with cocoa is unique in that it involves the use of a specific ratio of hazelnuts to cocoa, making it ideal for creating creamy sauces and dips.
Steps
- 1.
Gianduja (Piedmont, Italy): Core method for creating the iconic chocolate-hazelnut paste
- 2.
Praliné feuilleté (France): Base layer for laminated pastry textures
- 3.
Dondurma (Turkey): Key textural component in elastic ice cream
The Science
Primary Reaction
emulsification