Nuts

Kernel

The hazelnut kernel is the edible seedmeat after the hard shell is removed—the form recipes mean by “hazelnuts.” Fresh kernels are sweet and oily, with a thin brown pellicle that adds mild tannin until roasted and rubbed away. Roasting blooms the chocolate-partner aroma that defines pastry and confectionery use; raw kernels taste quieter and more astringent. Sort out dark, shrivelled, or paint-smelling pieces before grinding. Freeze surplus—especially after roasting—because surface oils stale quickly. Use in gianduja, praline, baklava, cakes, snacks, and savoury mixes. Compared with almond, kernels are more aromatic; compared with walnut they are sweeter and less bittersweet-tannic when fresh. Major tree-nut allergen handling applies. Buy recent harvest stock when possible and taste before committing expensive chocolate work to a rancid bag.