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Do I need to store my home made gianduja in the refrigerator?
I'm making gianduja for gifts. It has cacao liquor, hazelnut praline (nuts and sugar), and white chocolate (couldn't get cocoa butter on time). Do I need to store it in the refrigerator or is room temp ok? Same for what I should tell my friends. I'd think all these things can be stored at room temp on their own, but I'm not sure if that changes when the nuts are broken down or when it's all together.
Replies to This Discussion
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Permalink Reply by Gap on -
The commercial gianduja I use gets stored at room temperature (usually in a dark cupboard at 18-22C). My homemade gianduja is softer at room temperature than the commercial stuff, so I'm still working on my recipe
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Permalink Reply by Lane Wigley on -
I'm primarily worried about food safety issues. I'm also working with consistency. It was too liquid so I added white chocolate, but I added more than was needed to get the consistency I wanted. When cooled, it's about as solid as a regular milk or gianduja bar would be at room temp. At room temp, it's pretty soft.
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