10 hours ago, Tri2Cook said:
I'm trying to make myself get around to that. I'd like to do a batch of praline paste. The problem being, buying nuts from the local store is a bit of a crapshoot on whether they'll be rancid or not when you get them home and open the package.
I"m sure you are already aware how quickly hazelnuts go rancid. I bought several U.S.-made praline pastes, and all were rancid. Now I buy Cacao Barry from reputable places and (so far) haven't had any issues. If you find good hazelnuts, I am sure your homemade paste will be even better. I wish I had space for a melanger, but I have to draw the line somewhere. The (former) guest bedroom is now completely taken over by chocolate-related equipment.