I would like to ask if roasted and liquified hazelnuts will negatively affect the tempering of milk chocolate?
I have hazelnuts that I have roasted and liquifed by using a high-quality blender. Subsequently, the hazelnuts were passed through a strainer to filter out large nuts.
During the high-temperature phase of chocolate tempering, I plan to add the liquified hazelnuts and the 1/4 unmelted chocolate (seeding method). Will my temper be negatively affected?