Not sure why I made these, I don’t particularly like normal Walnut Whips. Not that I don’t like them but they just don’t do anything special for me.
I bought Willie’s Chocolate Bible link and it had a Flodeboller style Walnut Whip recipe and I’ve been interested in doing them ever since. (Flodeballer are Scandinavian marshmallow teacake treats).
I’ve been through a few trials before I came to land on this method of making them but I’m still not happy.
I still haven’t found a recipe for whipped fondant. I thought I was on to a winner when I read the confectioners fondant recipe in Peter Greweling’s Chocolate & Confections Link, but no luck.
I’m going to try heating it to a lower temperature and see if that makes it softer, but I think it’s still going to be way richer.
While I keep searching I’ll make do with an Italian meringue based marshmallow – which dries out after a few weeks so these are best fresh.
I work with a lovely lady called Marianne, Her brother works for Nestle (In Finance not making the chocs).
Over Christmas He gave me some fantastic feedback and it was great to get the opinion of somebody that knows what they’re talking about – from all the ‘compulsory’ taste testing He has to do.
His suggestions were as follows.
Generally more sweet – Sweetness is not a flavour so I would say that I’m not going to make this change but when I find the whipped fondant recipe I think this will be sorted out.
Obviously a sugar fiend He wanted a crystallised walnut on top to combat the fact that sometimes Walnuts are bitter. Unfortunately I don’t think this will be possible since crystallised things go soggy quicker..
Finally, He was quite rightly not happy with the ‘backing off’ as its’ called. Basically when you level off the chocolate cavity.
Unfortunately I can only find these moulds in silicone. I just can’t get the top of the silicone level and as soon as you move a palette knife over the cavities to smooth it – the silicone moves.
I’ve enquired about getting my own polycarbonate moulds made but they are well expensive. About £300 each for only an 11 cavity mould. Oh yes and that’s when you buy the minimum quantity – of 50.
So to save £3000 I think I’ll just stick to the £8 silicone moulds and let the bottoms be messy.
Get the Walnut Praline recipe here.