As consumers, we love chocolate-covered nuts because they represent not
one, but multiple craveable characteristics. Crunchy – check! Sweet and salty –
check! Plus, as a good source of protein and healthy fats, they are often
categorized as being a healthier and more satisfying treat!
However, when combining nuts and chocolate in confections oil migration often presents problems. Oil migration between the chocolate and nut or nut paste leads to changes in the quality of the confection, such as visible surface bloom, hardening of the filling and softening of the chocolate.
While oil migration is inevitable when pairing chocolate and nuts together, the following techniques will help avoid or slow oil migration, pulled from education led by Guittard Chocolate Company and the Oregon Hazelnut Marketing Board at RCI’s 2018 Fall Regional Conference in Portland, Oregon last fall.
- If using roasted hazelnuts, use a two-step roasting process.
- Select a chocolate with a fine particle size.
- Ensure the chocolate is well-tempered.
- When adding hazelnuts or hazelnut paste to tempered chocolate, the temperature of the hazelnuts should be within 1-2˚F of the temperature of the tempered chocolate.
- A thicker layer of chocolate around a hazelnut or hazelnut filling slows oil migration, bloom formation and textural change.
- Double enrobing with cooling between layers.
- Consider the shape and design of the confection to limit thin spots of coating.
- During storage, limit temperature fluctuations.
With these expert tips for fighting oil migration, you can create truly
craveable treats using hazelnuts and other nuts. RCI members: Login at retailconfectioners.org/pasteducation
to access this and other education recordings from past RCI events.
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