As consumers, we love
chocolate-covered nuts because they represent 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 fat bloom often
presents problems caused by oil migration. 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 past
education led by Guittard Chocolate Company and the Oregon Hazelnut Marketing
Board at RCI’s Fall Regional Conference in Portland, Oregon.
- 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 bloom caused by 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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