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I would like to know of roasting and crushing hazelnuts, then mixing them with chocolate sauce, is enough to create a nice choco-hazelnut syrup?

(I recently asked if blending roasted hazelnuts will yield oil, but I was told I needed an oilpress.)

End product is mixing the sauce as a sort of "nutella" latte. (I run a cafe).

Thanks!

  • See en.wikipedia.org/wiki/Gianduja_%28chocolate%29. Basically, if you don't have previous experience in an area of cooking and baking, you can save yourself much time and expensive materials by first working off existing recipes and getting a feel for what happens before starting to craft own recipes. – rumtscho Nov 20 '15 at 16:25
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The only way to really know for sure is to give it a try, but I suspect that for a liquid application it will be difficult to get the sauce both thin enough to dissolve easily, and smooth enough to avoid a grainy or chunky texture.

You'll have to blend the hazelnuts very well at minimum - I'd pulverize them first in a blender or food processor, add the chocolate sauce, and then blend for several minutes' more time. You may have to thin the result with a little water (warmed so as not to seize the mixture). A run through a sieve or cheesecloth to strain out remaining pieces would be a good idea.

With all that blending and filtering, your yields will probably be pretty low. One alternative you could try would be a hazelnut flavoring of some kind. A natural extract should lend a distinct hazelnut flavor to any other sauce or mixture (I'd avoid cheaper extracts labelled "artificial" though). From a practical perspective it will be easier to mix without texture issues, and if purchased in quantity probably won't be much more expensive than preparing hazelnuts from scratch.

  • I do plan to just leave the bits inside the jar. They can fall into the end product, but it won't be much harm! Thank you for your answer. – wearashirt Nov 21 '15 at 15:26

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