Amazing Grazing Foods Ltd, Units 13-14 Byford Court, Crockatt Road, Lady Lane Industrial Estate, Hadleigh, Ipswich, Suffolk, United Kingdom. These individual chocolate coated coffee cakes are my take on the legendary Walnut Whip treats which date back to 1910.

You need to do this faster than a ferret up a trouser leg or the chocolate will go thick and be rendered useless. The Fiddly Bit: Starting at the bottom of your cream horn tins, wrap the strip around to form a level base for your shell, then continue around the tin, overlapping the pastry slightly at each turn. We want to help shape a better and healthier world, a sustainable world, for people, families and pets, for our communities and for the planet. Keep in mind that anyone can view public collections - they may also appear in recommendations and other places.They are plump and delicious, and I love sitting around the table shelling them in an attempt to prise out the kernel entirely intact. Place your mousseline cream into a piping bag fitted with a star nozzle then pipe a swirl over each cake and top off with a walnut.

Melt 225g of the chocolate in a bowl set over a pan of gently simmering water until it reaches 44°C/111°F on the thermometer. The idea for these pastries came from watching a film clip on the original Walnut Whip chocolates being hand-piped and filled. Walnut Whip is also part of the Nestlé Cocoa Plan, which works with UTZ Certified to ensure a better future for cocoa farmers and even better chocolate for you. You will need 2 x 6 silicone teacake moulds well greased, a sugar thermometer and a hand held electric whisk. Try and achieve a length of 40-45cm, so that you can make each shell using just a single strip of pastry.Ingredients: Sugar, Whey Powder (Milk), Maltodextrin, Fat Reduced Cocoa Powder (14%), Coconut Oil, Thickener (Guar Gum), Milk Proteins. uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties.

A pack of six delicious, creamy, chocolate whirls, encasing a smooth, fondant cream centre and topped with a walnut piece. Add the eggs one at a time, mixing until each one is fully incorporated, then add the vanilla extract. An attempt was made to recreate the original surface appearance but with limited success, and it now has no function other than decoration. I use a walnutty sponge as a base for the marshmallow – of which this recipe makes a little too much. Over the years, they were rolled out by Nestle in a range of delicious flavours, including maple and coffee flavours.Place the walnut whips on a cooling rack set over a baking tray and pour the tempered chocolate evenly over them to coat. When all the pastries have chilled for at least 20 minutes in the fridge, remove them and dip them in the melted chocolate. When production was moved from the original Beaverhall Road factory in the late 1970's the manufacturing process changed from being hand made to being hollow moulded by machine. Try to keep the pieces a reasonable size, so that they can still be discerned in the cooked biscuit. They are also my favourite walnut to bake with: because they are so fresh they are sweet with a hint of spice.

The texture of the outside surface is a skeumorph: the original whips were moulded as a spiral cone of extruded chocolate; as the extrusion was ridged and twisted during moulding, this generated the knitted surface as a result of the process.There have been a number of flavours of Walnut Whip over the years, including coffee and maple flavours, but currently only vanilla is widely available. I’ve also used the Bavarian Cream from the Sicilian Seven Veils Cake, and swapped the chocolate flavouring for coffee. When the whips switched to being hollow moulded instead, in the late 1970s, the original surface was recreated, although it now had no function other than decoration.