Is it worth tempering gianduja?

11/23/12 01:51:11PM
31 posts

Am I going to get a crystal structure with all the hazelnuts in there? They were in the conch for a few days so they are fully incorporated. I molded one that wasn't tempered and it seemed pretty much like what I'm used to. Thx.

updated by @lane-wigley: 04/10/15 05:49:58PM
Mark Heim
11/24/12 04:28:09PM
101 posts

I temper until about ambient. Getting the right crystal structure can not only help with texture but in slowing oil migration into the shell.

11/24/12 08:33:43PM
31 posts

I should have mentioned, this is for making bars and not fillings. I think I'm right on the border of this batch being able to hold its shape as a bar without melting or breaking too easily. I'll try doing a temper and see if that holds better at room temperature. If not, I'll just put it in some 4oz mason jars. It's for holiday gifts.

11/25/12 05:02:47PM
182 posts

Yep, temper to 27C


Member Marketplace


Marita Lores
Marita Lores
Vercruysse Geert
Vercruysse Geert
Marita Lores
@marita-lores • 9 months ago • comments: 0
Pascuas 2019
IMG-20190327-WA0016 IMG-20190318-WA0020 IMG-20190320-WA0020 IMG-20190327-WA0013
Liana Ayala
@liana-ayala • 9 months ago • comments: 4
Posted a new Comment on @jessica-osterday:
"Hi Jessica, I have purchased some cocoa butter from Ecuador at Conexion chocolate, it  is really good. Try  to contact them because I don't know if they have..."
Clay Gordon
@clay • 9 months ago • comments: 0
Posted a response to "Need New OG Ecuadorian Cacao Butter Supplier"
"Jessica -  The archive does not get a lot of traffic. Try re-posting here:..."