On grand occasions such as Christmas, when the meal goes on for hours, these would be delightful served after coffee perhaps, with a glass of Moscato wine. To make this recipe work, there are two important elements. One is good chocolate couverture with at least 65-70 per cent cocoa solids. The other is a sugar thermometer to measure the temperature of the melted chocolate. In fact, the hardening of the melted chocolate around the walnuts is only possible if you are using the following method.
Makes 36 Chocolate Nuts
36 shelled walnut halves, from the newest Australian crop
125g (4 oz) chocolate couverture with at least 65-70% cocoa solids
1. Melt the chocolate in a double boiler – it must never be over direct heat – and warm up to the temperature of 45-50°C/122°F.
2. Once melted, remove from the heat.
3. Immerse the individual walnut halves in the melted chocolate one by one, making sure they are completely coated.
4. Place them on a rack over a tray to allow for dripping, or on greaseproof paper.
5. Once cool, detach from the rack or paper and store in an airtight jar.