Clementus

As I was loking to buy all these gums, temperatures dropped, now the spread is solid haha Well, the drop of water is not an option, since I want to make it as long shelf stable as possible. Will also check the tread about gums, to understand them more. Thank you everyone!

I added locust bean gum at last batch, hoping it would thicken hazelnut spread. Well, I am not...maybe that’s the reason nothing has changed. How about soya lecithin? I just mix it with melted clarified butter (max. 30C), is that proper usage?

Of course it is tempered, the gianduja itself is hard, bit softer than a chocolate, but hard. No, I make gianduja with hazelnut paste (plain paste), are you making it with praline paste?

Will try adding more solids. Yes that is the main problem, becouse there is a lot of hazelnut paste, which is fluid. I have found on one website very similar recipe, and on a picture it looks thicker. I tried contacting them, but with no success. https://www.lesdelicesdecaro.com/la-pate-a-tartiner/#comment-11438 I am making gianduja myself: 2:1 (milk chocolate:hazelnut paste). I am doing exactly what you described! It is quite liquid at the start, so I am hoping that it will crystalize, maybe it thickens up a little bit, but not as much as I would hope.

Hi everyone! I am making pate a tartiner - hazelnut spread. I want to make spread much thicker (like Nutella) as it is very runny now, even after long time (it doesnt crystalize). Recipe I am using: 44% hazelnut praline 70:30 6% hazelnut paste 38% gianduja 1:2 (hazelnut paste:milk chocolate) 3% cocoa powder 5% milk powder 3% clarified butter 0.8% soya lecithin 1% locus bean gum It contains 50% of hazelnuts in this recipe. I want that to stay. Any suggestions on what to add, change etc., so it woul get more thick? Best regards!

Hi, I know its an old topic, but does anyone still have that excel file? Would like to see and try it out!