Tuesday, August 14, 2018

Tip #273: Don’t Skip This Step When Roasting Nuts

Not only do roasted nuts add satisfying crunch and crave-worthy sweet and salty flavors to chocolate confections, the pungent aroma of freshly roasted nuts, alone, can lure nearby shoppers into your candy store. This week’s brief tip, shared during RCI’s Chocolate Boot Camp®, is a must for candy makers who roast their own nuts.

To reduce the risk of fat bloom, due to fat migration, wait at least 48 hours to coat roasted nuts with chocolate. This practice allows the oils to reabsorb into the nuts. Keep in mind, dry roasted and whole nuts will have less free fat than those that are oil roasted.

Waiting to enrobe roasted nuts will also help lessen the chances of unwanted cracks in these chocolate-covered morsels. Quick and easy tips like these will help ensure your nutty delights look and taste as good as they smell!

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

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