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Discussion in 'Food & Cooking' started by Athanasios Koufis, Sep 12, 2017.
How to make chocolate hazelnut praline spread liquid?
ok i have a crack...
make a praline set it and blitz enough so it is a semi powder put in freezer, use a nut like almond or pistachio
make a ganash high solid ratio like 75% dark
fold the the praline through the cooled ganash so it holds texture....
fridge it and yeah.....
i winged it in thought never done in practice.
Thank you very much for your response. I ve done it already. I melted Nutella, added double cream and a little bit of milk.
Here is the result
yeah cool nice work,
but make your nutella bro, toast hazelnuts in salts and sugars then blitz add a alittle oil for paste start folding through choc with asetting cream, this will keep it in a form,
or nexttime wit what you have above, try cooking out your cream and reduce it by 1/2 this will make the fats bind but don't boil it or you will split the fats and they won't reform for to a solid and then you get nasty lumps
good job mate!
Is it an acceptable final result? It's the first time I did it. I try to gin the cheapest way to get to my result, do this is why I may avoid the first method you describe. It will used in cocktails so no problem at all