Hadleigh Maid Milk Chocolate Coffee Truffle Walnut Whirls, 92 g

Product Information

The walnut whip recently achieved a boost, thanks to Ken Livingstone, who famously claimed that the London 2012 Games would cost each Londoner only the price of a walnut whip at 38p. Continue to heat the chocolate until it measures 42C/107F on a chocolate thermometer. Then take it off the heat and let it cool to 31C/88F. In a separate bowl, cream the butter and icing sugar together until light and fluffy, then add the egg yolk and stir until combined. Fold in the ground walnuts, then the flour and baking powder to form a dough.

Milk Chocolate (Sugar, Dried Whole Milk, Cocoa Butter, Cocoa Mass, Lactose and Proteins from Whey (from Milk), Whey Powder (from Milk), Vegetable Fats (Palm, Shea, Sal, Mango Kernel), Skimmed Milk Powder, Emulsifier (Sunflower Lecithin)), Sugar, Walnuts (6%), Glucose Syrup, Glucose-Fructose Syrup, Dried Egg White, Humectant (Glycerol), Flavouring, Tartaric Acid, Milk Chocolate contains Milk Solids 14% minimum and Vegetable Fat in addition to Cocoa Butter

Place the walnuts in the bowl of a mini food processor and blitz until ground. Sift the flour and baking powder together into a bowl.

To seal the walnut whips, temper the remaining milk chocolate, using up any chocolate leftover from earlier. Put the coffee essence in a measuring jug and add enough cold water to make it up to 50ml (2fl oz). Pour into a pan, add the sugar and bring to the boil. Simmer for 1 minute. from the top of the mould. Scrape any chocolate that you haven’t used into a bowl and save to use again. Put the moulds in the fridge to set for around 20 minutes. Top each with a walnut. Chill for at least 30 minutes until set, then carefully upturn the mould onto a board to release the walnut whips.Grind the walnuts, almonds, caster sugar and icing sugar in a food processor. Add the flour and salt. We are very excited to bring these new additions to Walnut Whip. These new products will offer consumers more choice enabling them to share their favourite products with their family and friends.” Walnut Whip was launched in 1910 by Duncan's of Edinburgh at their Beaverhall Road factory and is one of Nestlé’s oldest brands. The WALNUT WHIP® product is an iconic whirl-shaped cone and over the decades a number of flavour variants were launched.

Put the chopped milk chocolate in a bowl and splosh the coffee liquid over. Stir well, making sure all the chocolate has melted, and leave until cold.A Walnut Whip is a whirl-shaped cone of milk chocolate with a whipped vanilla fondant filling, topped with a half- walnut. [1] [2] Origin [ edit ] Take the moulds out of the fridge. Spoon the chocolate and coffee mixture into the moulds and leave to set overnight. Drain the gelatine, squeezing out any excess water with your hands, then roughly chop into small pieces. Add the gelatine a few pieces at a time to the meringue, whisking continuously between each addition, until all the gelatine has been incorporated and the marshmallow is stiff. Whisk in the vanilla paste. Meanwhile, begin the coffee ganache. Pour the cream into a small pan and add the coffee beans. Place over a medium heat and bring to just below boiling point, then remove from the heat and leave to infuse for 15 minutes.