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PamelaWilliams

PamelaWilliams

On 12/23/2023 at 8:43 PM, Jim D. said:

Following Kerry's diagnosis and suggestions:  I would, in the future, definitely make the hazelnut paste alone, then mix it with chocolate, heat the mixture, then temper it (preferably over cocoa butter silk if you have it,  by stirring over cold water, or by tabling the whole mass).  The heat resulting from processing plus the initial heat of the hazelnuts is probably taking the chocolate way out of temper.   Peter Greweling writes:  "Because gianduja is a fat system, and not an emulsion, there is no danger of separation."  It would appear you have proved Professor Greweling wrong!  But his diagnosis and remedies for "overly viscous" gianduja may prove helpful:

 

The cause of this situation, he writes, is "excessive processing, resulting in heat damage" or "insufficient cocoa butter in chocolate."  His remedy for the first issue is "Do not process gianduja in the machine excessively after the chocolate is added" and, for the second, "Use chocolate with sufficient cocoa butter content."  If you take Kerry's suggestion and tackle a small quantity of your "split gianduja" at a time, you might have success.  If you put a little melted cocoa butter or tasteless oil in the processor, then add the defective gianduja a little at a time through the feed tube, the two fats (chocolate and hazelnuts) might come together once again.  Other than that, the only step I can think of is to make this into a kind of ganache, adding a little liquid, and see if an emulsion will form.  The resulting mixture will be more perishable than gianduja.  But if this issue occurs again, adding cocoa butter (whether by using a chocolate with higher cocoa butter content or by adding plain melted cocoa butter) sounds like the best idea.  What brand of chocolate did you use?

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Thanks, I will try it.

 

Edit: I tried and I like it.

PamelaWilliams

PamelaWilliams

On 12/23/2023 at 8:43 PM, Jim D. said:

Following Kerry's diagnosis and suggestions:  I would, in the future, definitely make the hazelnut paste alone, then mix it with chocolate, heat the mixture, then temper it (preferably over cocoa butter silk if you have it,  by stirring over cold water, or by tabling the whole mass).  The heat resulting from processing plus the initial heat of the hazelnuts is probably taking the chocolate way out of temper.   Peter Greweling writes:  "Because gianduja is a fat system, and not an emulsion, there is no danger of separation."  It would appear you have proved Professor Greweling wrong!  But his diagnosis and remedies for "overly viscous" gianduja may prove helpful:

 

The cause of this situation, he writes, is "excessive processing, resulting in heat damage" or "insufficient cocoa butter in chocolate."  His remedy for the first issue is "Do not process gianduja in the machine excessively after the chocolate is added" and, for the second, "Use chocolate with sufficient cocoa butter content."  If you take Kerry's suggestion and tackle a small quantity of your "split gianduja" at a time, you might have success.  If you put a little melted cocoa butter or tasteless oil in the processor, then add the defective gianduja a little at a time through the feed tube, the two fats (chocolate and hazelnuts) might come together once again.  Other than that, the only step I can think of is to make this into a kind of ganache, adding a little liquid, and see if an emulsion will form.  The resulting mixture will be more perishable than gianduja.  But if this issue occurs again, adding cocoa butter (whether by using a chocolate with higher cocoa butter content or by adding plain melted cocoa butter) sounds like the best idea.  What brand of chocolate did you use?

Thanks, I will try it.

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