Nut Centers

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Nuts have a long history of use in confectionery, and with good reason: they are a natural choice to provide flavor, textural contrast, and visual appeal to confections.
Due to their low moisture content, nuts may be used in many different ways: as inclusions, either in centers or in chocolate itself; as decoration—left whole or positioned on top of centers and enrobed; as fillings, when ground into paste; or as adornments on the outside of candy, where they create visual interest. The large variety of nuts available adds to their versatility, with their wide range of flavors, textures, and shapes providing nearly limitless possibilities to the confectioner. While confections are not considered health food, nuts contain a large percentage of healthful monounsaturated, polyunsaturated, and omega-3 fatty acids, which make them a guilt-free pleasure.