Nut butter adds a healthy halo and rich toasted notes to chocolates and confections and with the prevalence of peanut allergies, many food manufacturers are exploring options beyond the mainstream.
In this excerpt taken from an article published in RCI’s Kettle Talk magazine, discover three popular nut butters to enhance your product line and how to adapt any recipe to highlight these nutrient-dense tree nuts (RCI members: login to read full article).
There are many ways to use nut butters in modern and traditional confectionery. Use them in any recipe where a pronounced nut taste is desired, such as truffles, fudges or as a substitute for peanut butter. When combined with dairy butter, their nutty flavor is enhanced. And for vegetarian and vegan recipes, nut butters are an ideal way to mirror some of the richness of dairy butter while providing the healthfulness of a whole food.
When adapting a formula to incorporate nut butter, here are a couple points to keep in mind:
The standard of identity for peanut butter permits the addition of stabilizers as well as salt and sugar. Stabilizers help control the flow of any liquid fat in the peanut butter. Most natural nut butters contain neither stabilizers nor sweeteners. Because oil migration can be a concern when using nut butter confectioners may want to pay special attention to chocolate confections that are not eaten within a few weeks of production.
3 Methods to Avoid Oil Migration When Using Nut Butter:
- "When working with nut butters in a chocolate piece, select a well-refined chocolate to stem oil flow migration," recommends Julie Mates, Specialties R&D Manager, Barry Callebaut U.S.A. The finer particles in the chocolate will slow oil migration, she explains.
- A thicker coating on enrobed chocolate also acts as an oil barrier.
- When making a chocolate center with nut butter consider adding finely ground nuts, nut flour or flaked feuillantine wafers to the mixture. Not only do these ingredients contribute flavor and texture, they also help mitigate the oil migration effect.
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Martel, Priscilla. “Better with Nut Butter: New Frontiers Using Nut Butters With Chocolate.” Kettle Talk July / August / September 2016: 15-16.
American Almond Products Company. All About Nut Butters & Nut Pastes.