Dried pumpkin seeds
Washed pumpkin seeds dried gently for storage, with an optional roasting step before eating. Refrigerate or freeze the cooled seeds.
Modern adaptation
Hazelnut paste and gianduja-style spread
praline base · gianduja · nut butter · hazelnut chocolate spread
Roasted, skinned hazelnuts refined in a stone melanger into a fluid paste, then sweetened and finished with cocoa as a gianduja-style spread.
A paste refined to a spread
This record covers the hazelnut paste that the Premier chocolate refiner manual gives as a hazelnut chocolate spread. The paste is roasted hazelnut refined in a stone melanger until it flows, then sweetened with cane sugar and finished with cocoa powder.
The manual's recipe has three stages: roasting, pre-grinding and refining. Roasting, pre-grinding and sweetening are separate choices, and the record keeps them as the manual gives them.
Sources for this section
Refining in the stone melanger
The hazelnuts are roasted until light caramel in the middle, skinned and pulse-crushed to a fine flour. The flour goes into the refiner slowly. Once it forms a thick paste, the sugar is added 100 g at a time. The drum runs for five hours, then the cocoa is added and the machine runs for half an hour more.
The manual says the drum should be warmed only with a heat gun, never above 140 °F (60 °C), and that the product should stay below 150 °F (65 °C). It also says whole nuts and liquids must not go into the refiner.
Sources for this section
Storage
The manual suggests up to three months in a cool, well-ventilated, odourless place, in sterilised airtight glass. It calls these storage times recommendations only.
Sources for this section
History
The method is recorded as a manufacturer recipe. Roasting, pre-grinding and sweetening are separate choices, and the manual presents them as one route.
Ingredients
Yield 1 kg · Scaling: source batch only
HazelnutsRoast in a thin layer for about 30 minutes, stirring from time to time, until light caramel in the middle; then remove the skins and pulse-crush to a fine flour in a mixer-grinder for about 1 minute.
550 g
4⅔ cups; 55 per cent of the charge.Granulated white cane sugarAdd 100 g (½ cup) at a time once the flour has become a thick paste, mixing each addition in completely.
350 g
1¾ cups; 35 per cent of the charge.Unsweetened cocoa powderAdd 50 g (¼ cup) at a time, then run for another half hour once all is blended in.
100 g
¾ cup; 10 per cent of the charge.Method
Risks and precautions · Standard risk
Do not add whole nuts or liquids to the refiner, as the manual directs.
- Roast the hazelnuts in a thin layer in a convection oven for about 30 minutes, stirring from time to time, until light caramel in the middle. The manual prints the temperature as 265 °F (140 °C), a figure whose units do not match the other limits.
- Remove the skins and pulse-crush the hazelnuts in a mixer-grinder for about 1 minute to a fine flour. Do not add whole nuts to the refiner.
- Pour the hazelnut flour slowly into the refiner. If needed, warm the stones or drum with a heat gun, never above 140 °F (60 °C).
- When the flour has become a thick paste, add the sugar 100 g (½ cup) at a time, mixing each in completely.
- Process for 5 hours.
- Add the cocoa powder 50 g (¼ cup) at a time. When all is blended in, run for another half hour.
- Empty the drum into sterilised, airtight glass jars.
Conditions
Yield1 kg
Temperatureup to 60°C
Places
No source in this record establishes a place.
Related
Related in the family
Peanut butter
Peanut butter is a paste of ground roasted peanuts, usually with salt. Smooth and granular versions come from the same method, differing in how finely the nuts are ground.
Tahini (sesame paste)
Toasted sesame seeds ground to a pourable paste, made by two manufacturer routes: a high-speed blender in minutes, or a stone chocolate refiner over three hours.
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Sources
Diamond Custom Machines (DCM); manufactured by Sivanesan Company (Ind.), Chennai, IndiaMethod · Storage
Premier Chocolate Refiner with Stainless Steel Stone Holder: User Manual550 g hazelnuts, 350 g sugar, 100 g cocoa, 5 hours plus 30 minutes, about 1 kg, up to 3 months storage
Cited in: A paste refined to a spread; Refining in the stone melanger; Storage
