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Clementus

Clementus

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!

Clementus

Clementus

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 50:50 (milk chocolate:hazelnut paste)

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!

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