Chocolate Dipped and Cocoa Dusted Walnuts - Food Technologists

Chocolate Dipped and Cocoa Dusted Walnuts - Food Technologists

Applications: Confection and Snacks

Formula Courtesy of Rachel Zemser for the California Walnut Board

Ingredients

  • California walnut halves - 52.00%
  • 63% chocolate - 44.20%
  • Unsweetened red Dutch process cocoa* - 3.80%

Directions

Procedure:

  1. Enrobe walnut halves in 63% chocolate
  2. Dust walnuts with cocoa powder using a panner or in-line dry sifter

*E. Guittard