Any tips for making Gianduja at home? I'm interested in getting something like the dark gianduja that Domori makes.
updated by @lane-wigley: 04/10/15 07:24:14AM
Basically just thoroughly mix the melted chocolate with the hazelnut paste. I've seen some makers in Italy refine/conche them together and others just mix. Personally I just mix well with a stick blender.
Here's a shot of our cremini, as you can see the gianduja is nice and smooth. Any roughness visible in this pic is from the cutting.
Thanks cheebs - that's what I was curious about. When I've "made" a gianduja for chocolate work, I've done so by mixing hazelnut praline paste and chocolate. I was wondering if the grinders could take the nuts/caramelised sugar without any problems, but it sounds like they can if I pre-grind.
Gianduja is one of my favorite topics It comes out great from the grinder after a few hours. We did pre-grind in the food processor to make it easier.
The real pain is to quickly de-hull the hazelnuts. The rubbing on a wet cloth method works fine, but there are a few nuts which don't release their hull, it gets really hot and is time consuming.
Any alternatives for a better process? Any equivalent to the small scale winnowers we use for cacao?
The second major issue is sourcing quality hazelnuts consistently and making sure they are not rancid when you buy them. Treat yourself to the 35 part Gianduja series from Dallas Food Org.
To remove the hazelnut skins more easily:
1. In a medium saucepan with high sides, bring 2 cups of water to a boil. Add 3 tablespoons of baking soda to the water the water will foam up.
2. Add 1 cup hazelnuts to the boiling water and boil for about 3 minutes. The water will turn black dont be alarmed. While the hazelnuts are boiling, prepare a medium bowl of ice cold water. After three minutes, use a slotted spoon to remove one test nut, placing the nut into the prepared bowl of ice water. Use your fingers to remove the skin, if the skin doesnt come off easily, boil the nuts 1-2 minutes longer and try another test nut.
3. When a test skin rubs right off, add the rest of the nuts to the ice water and peel them with ease.
4. Place peeled nuts into a kitchen towel or paper towels and dry them thoroughly.
5. If desired, toast the peeled and dried hazelnuts at 350 degrees F for about 15 minutes - trust me it's so worth it!
Method from Alice Medrich
When I mix a gianduja at home from commercially available products, I use ~50% milk chocolate and ~50% hazelnut praline paste (which is itself, ~50% sugar and ~50% hazelnuts). So breaking it down, mine is approximately 50% milk chocolate, 25% sugar and 25% hazelnut.
I'm not sure how much further/higher you can push that hazelnut %. Too far and the hazelnut fat will start to interact with the cocoa butter and make tempering the gianduja hard.I'd think you could go higher, but don't really know.
Yup--go to Walmart and buy a $40 Hamilton Beach. Drew Shotts put me on to these. They do a great job and outlast R-C's and Cuisinarts. They have a plastic shaft and all the bad China stuff, but they last and last. The last time I made Praline, I caramelized the hazelnuts and tossed them in. Ran it for about 15 minutes until the oil released. It won't take it down to a totally smooth paste, but much better than the other options.