Cantonese Nuts & Seeds
Almonds, hazelnuts, pecans, macadamia, sesame, black sesame, sunflower seeds, peanuts, cocoa nibs — prepared using the Cantonese technique: a 24-hour syrup immersion, followed by frying in olive oil. This long, precise process produces a fine, crunchy caramel coating with a characteristic lacquered shine, less sweet than classic caramelised nuts, that brings out the natural flavour of each nut or seed.
The result: an intense, moisture-resistant crunch (wet-proof property) that holds its texture in contact with creams, ganaches, ice creams and glazes far longer than a traditionally caramelised nut.
Ready to use for decoration, fillings or incorporation into your entremets, ice creams, chocolates and creative pastries.
There are 15 products.
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