Whole Hazelnuts

The quintessential nut of fine confectionery. The raw whole hazelnut has a bitter and astringent skin rich in tannins. The culinary protocol requires core roasting (160°C for 15 minutes) which weakens this skin, allowing it to be removed by simple mechanical friction (blanching). This heat also pushes its lipids to the edge of their smoke point, triggering the explosion of its volatile aromatic compounds. Ground hot with caramelized sugar, it emulsifies in its own oil to form the legendary Praliné.