Nuts

Blanched Kernel

Blanched hazelnut kernels have the brown pellicle loosened with hot water, steam, or a roast-and-rub path and removed, leaving paler seedmeat with less tannic bite. Colour and milder flavour matter for fine pastes, light European pastries, and pale chocolates where dark freckles would distract. The underlying sweet oil remains; what leaves is much of the astringent edge carried in the skin. Dry thoroughly after wet blanching so later roasting does not sputter. Blanched pieces scorch faster—watch colour, not only the timer. Blanching is not the same as roasting for flavour: one cleans colour, the other builds toast aroma, and many kitchens do both in sequence. Good blanched kernels look ivory to cream and smell sweet; grey or sour stock was left wet too long. Major tree-nut allergen status is unchanged.