BIO VEGAN Chocolate Hazelnut 5 x 45ml
Vegan Chocolate and Hazelnut in a Creamy Recipe - based on hazelnut paste, cocoa, and plant-based thickeners, perfect for frozen production.
Recommended Organic Ingredients
Recommended Organic Ingredients
Organic hazelnut puree (butter...
Organic hazelnuts ground 0-2 m...
Organic hazelnuts granules 2-4...
Organic raw cane sugar light
Organic chocolate drops (couve...
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Recipe
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Organic hazelnut puree (butter) 70.09845 g
Organic hazelnut puree (butter) 70.098Hazelnuts from organic farming are freshly roasted, brushed, finely ground ("vermust") and filled with their skins. As the product does not contain any additives such as emulsifiers or binders, oil can be deposited on the surface during longer storage or at higher temperatures. In this case the product should be stirred before use. The consistency depends on the temperature.Show More Show LessBenefits- 100% pure hazelnut
- brings intense flavour
- more intense then hazelnut powder
More InfoFields of Application- fillings
- creams
- honey
- biscuits
- specialities
- ice cream
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Organic hazelnuts ground 0-2 mm 70.10110 g (optional for more intense flavor)
Organic hazelnuts ground 0-2 mm 70.101Hazelnuts from organic farming are shelled, briefly blanched and the skin removed by rolling. After drying, they are mechanically sorted, lightly roasted and ground.Show More Show LessBenefits- easy and convenient to use
- aromatic and particularly tasty
More InfoFields of Application- Bakery products
- confectionery
- biscuits
- honey mix
- specialities
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Organic hazelnuts granules 2-4 mm 70.01260 g (alternative {BIO-Haselnusskerne ganz})
Organic hazelnuts granules 2-4 mm 70.012Hazelnuts from organic farming are chopped, lightly roasted and packed under vacuum.Show More Show LessBenefits- crispy - aromatic
More InfoFields of Application- Snacks
- bakery products
- ice cream
- biscuits
- pastries
- specialities
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Organic raw cane sugar light 90.018250 g
Organic raw cane sugar light 90.018"Sugarcane" with the botanical name Saccharum officinarum belongs to the plant family of grasses (Gramineae). The perennial tropical grass grows up to 5 meters high and has a pithy stem with a diameter of 5 centimeters. To obtain "organic raw cane sugar", this pith is pressed out, the resulting sugar juice is thickened, impurities are separated and finally crystallized. In the production process, the organic golden yellow sugar is not as strongly purified (refined) as white granulated sugar and thus contains even more of the natural brown molasses, which explains the desired light brownish colour. White cane sugar and organic white sugar are chemically identical because when both raw materials (sugar cane, sugar beet) are strongly purified, they always contain the same sugar molecule.Show More Show LessBenefits- Sweetener, fine malt aroma
- Nutritional value and mineral content
- special free-flowing / durable packaging
More InfoFields of Application- bakery products
- sweets
- ice cream
- juices
- sweeteners
- specialties
- etc.
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Organic chocolate drops (couverture) 90.016110 g (alternative {BIO-Kakaopulver roh 10 – 12 % alkalisiert})
Organic chocolate drops (couverture) 90.016Chocolate coating mass "couverture" in drop form, thus particularly easy to process further. Their cocoa content of about 50% provides an optimal taste of fine chocolate for your recipes. The uses are very diverse, for example, they can be processed in chocolate muffins, cookies, cakes, cookies, cakes and pastries. They are also ideal for decorating and garnishing. Organic sugar is used in the production of these chocolate drops. Our organic chocolate drops are bittersweet, vegan and gluten-free.Show More Show LessBenefits- Taste, nutritional value
- Decoration / optics
- easy, fast and convenient to process
- gluten free
More InfoFields of Application- Coating mass
- bakery products
- confectionery
- ice cream
- muesli mixes
- specialties
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Organic salt, uniodized ( Atlantic sea salt) 90.0575 g
Organic salt, uniodized ( Atlantic sea salt) 90.057This organic certified sea salt is extracted from Atlantic water, traditionally crystallized in salt reservoirs through natural evaporation and gently purified using optical systems. Pure natural sea salt without any additives, non-iodized, non-bleached, perfect for organic food recipes.Show More Show LessBenefits- organic certified, clear declaration
- no iodine added
- no anti-caking agents or adherents like sodium ferrocyanid added
More InfoFields of Application- Universal flavouring
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Organic locust bean gum 80.0068 g
Organic locust bean gum 80.006Locust bean gum (also carob) is made from the seed of the locust tree. The main components are polysaccharides and galactose and mannose units. It’s a neutral in taste, herbal only and gluten free thickener. Organic carob flour is a natural ingredient and is used in many recipes for thickening, consistency and binding. Its good binding properties make it a gluten-free and vegan substitute for e.g. gelatine or wheat starch. Organic locust bean gum is approved without restriction as a food additive. It stabilises emulsions and prevents the formation of crystals, e.g. in ice cream. It is usually used in combination with organic guar gum 80.099, but it can also be combined with organic agar agar powder 70.110.Show More Show LessBenefits- thickener, texture
- vegan replacement for gelatine
- neutral in taste
More InfoFields of Application- soups
- sauces
- pastries
- spreads
- ice cream
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Organic guar gum powder 80.0993 g
Organic guar gum powder 80.099Guar gum is made of the endosperm of the semen guar bean (Cyamopsis tetragonolobus). The outer layers and the germling are removed and the remaining parts milled. The long-chain compounds of the gluten free guar gum are able to absorb very much water and build a high viscous, doughy mass. In combination with poly saccharides e.g. agar-agar, guar gum causes a higher strength and elasticity. Guar is often used in combination with other hydrcolloids. Organic guar gum is also known under the European registration number E412 and serves as a natural thickening and gelling agent. Compared to other thickening agents, it has the advantage of already binding without heating.Show More Show LessBenefits- thickener, texture
- higher viscosity
- delay and prevention of crystallisation
More InfoFields of Application- soups
- sauces
- pastries
- spreads
- ice cream
- tofu products
- for vegan
- fat free and fat reduced recipes.
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BIO-Kokosöl135 g (of which 45 g as a substitute for cocoa butter)
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Water1.5 liters
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Recipe Note
With this recipe, high-quality vegan chocolate-hazelnut desserts can be easily and economically made with ingredients such as hazelnut paste, cocoa, and plant-based binders. Ideal for mass production and trade!
Dr. Robert Zach
Geschäftsführung / CEO
Preparation
The recipe allows for a creamy, vegan chocolate-hazelnut dessert based on plants with an authentic nut flavor, easily scalable and suitable for freezing for retail and gastronomy.
Preparation of BIO VEGAN Chocolate Hazelnut for 50 servings of 45ml each (approx. 2.25 liters total volume)
- Prepare the hazelnut drink base:
- Vigorously mix 1.5 liters of water with 45 g of BIO-Haselnussmus until a homogeneous milk is formed. Optionally stir in 10 g of BIO-Haselnüsse gemahlen 0-2 mm for more nutty flavor.
- Stir in sugar:
- Stir 250 g of BIO-Zucker goldgelb (=BIO-Rohrohrzucker) into the hazelnut milk and heat gently while stirring (approx. 40°C) until the sugar is completely dissolved.
- Add cocoa mass and fat:
- Stir in 110 g of BIO-Schokoladetropfen, zartbitter and 90 g of BIO-Kokosöl at 45-48°C until everything is homogeneously melted. Alternatively, use 110 g of BIO-Kakaopulver roh 10 – 12 % alkalisiert, then add an additional 60 g of BIO-Kokosöl.
- Incorporate hazelnut pieces:
- Coarsely chop 60 g of BIO-Haselnüsse Granulat 2-4 mm or BIO-Haselnusskerne ganz and stir in.
- Add cocoa butter:
- Add 45 g of BIO-Kokosöl as a substitute for cocoa butter, as pure cocoa butter is not listed in the catalog. Alternatively, some of the coconut oil can be replaced with BIO-Raps-KERNÖL.
- Add salt and thickener:
- Add 5 g of BIO-Salz, unjodiert (Atlantik Meersalz), 8 g of BIO-Johannisbrotkernmehl and 3 g of BIO-Guarkernmehl while stirring. For better distribution, mix the thickener with some sugar beforehand.
- Homogenize:
- Process the entire mass finely with a high-performance blender or homogenizer for 2-3 minutes to create a creamy, stable emulsion.
- Pasteurize:
- Heat the mixture to 80°C and hold for 2 minutes, then quickly cool to 20°C. This increases the shelf life.
- Fill and freeze:
- Pour the mass into 45ml molds. Let freeze in the shock freezer or freezer at -18°C for at least 6 hours.
- Storage:
- The product can be stored frozen for at least 6 months. Label and portion for sale as needed.