What You Need to Know
The technique involves blending hazelnut paste, chocolate, and sugar to create a stable emulsion. The key variables are the ratio of hazelnut paste to chocolate and the speed of blending. The optimal temperature for this process is between 25°C to 30°C.
This technique is unique in that it allows for the creation of a rich and creamy spread with a deep and nutty flavor, making it a fundamental component of many Italian desserts.
Steps
- 1.
Gianduja gelato (Turin, Italy): Base for premium artisanal ice cream
- 2.
Piedmontese bonbons (Piedmont, Italy): Core filling for chocolate confections
- 3.
Viennese Sachertorte (Vienna, Austria): Enriched chocolate-hazelnut glaze
The Science
Primary Reaction
emulsification