What You Need to Know
Particle size reduction of hazelnuts (Corylus avellana) enables lipid release which coats cocoa solids, forming a stable colloid. Sugar crystallization is controlled to maintain smooth texture.
Fundamental component in pralines, spreads (e.g. Nutella), and molded chocolates where creamy texture and nutty flavor are desired.
Key Parameters
Temperature
30°C
28°C - 32°C
Time
8 hours
4 hours - 24 hours
Equipment
Melangeur stone grindersBall millsConching machines
Steps
- 1.
Gianduiotto (Turin): Inverted molding creates signature boat shape that maximizes surface contact
The Science
Primary Reaction
Maillard reaction (hazelnut roasting)