Walnuts And Chocolate; A Delicious Combination

Several days ago I started looking for a simple recipe for a sweet treat to end the holiday season. I went through my files, but could not find any dish that suited my needs.

Then I remembered a delectable nibble I had savored in France last summer. At an outdoor food market, I bought some chocolate-coated walnut halves. A local merchant was offering samples, and after one taste I bought several bags.

I decided to try and reproduce the delicious morsels in my own kitchen.

One of my assistants and I spent the good part of an afternoon testing various versions, and late in the day decided that we had arrived at a close facsimile of the French original.

We toasted walnut halves, coated them in melted semisweet chocolate and then refrigerated them to harden the chocolate. Finally, the nuts got a dusting of cocoa powder.

You need only four ingredients to make these confections, and the whole process takes about an hour’s time.

Double Chocolate Walnuts

40 unbroken walnut halves (about 4 ounces), or equivalent number of large pieces of walnuts

4 ounces good-quality semisweet chocolate, broken into chunks (do not use chocolate chips)

1 tablespoon solid vegetable shortening

1/4 cup Dutch process unsweetened cocoa powder, sifted

40 wooden toothpicks

Place nuts on rimmed baking sheet in single layer. Toast walnuts at 350 degrees on center rack until lightly browned and fragrant, 8 to 10 minutes.

Remove from oven and cool in pan. When cool enough to handle, gently rub several nuts at a time between hands to remove loosened bits of nut skins. Gently but firmly press 1 toothpick into side of each walnut half. Set nuts aside.

Melt chocolate and shortening in top of double boiler set over simmering water. Stir to combine well. Remove from heat, but keep chocolate mixture warm by leaving in top of double boiler.

Line another baking sheet with wax paper and spray wax paper with nonstick vegetable spray.

Using toothpick as handle, dip and swirl 1 walnut half in chocolate. Tap toothpick gently against rim of pan to allow excess chocolate to drip back into pan. Place coated nut on baking sheet. Repeat with rest of walnuts. Refrigerate nuts about 30 minutes to harden chocolate.

Place cocoa powder in small bowl. Dip each nut into powder, holding each by toothpick. Gently shake off excess cocoa so that just dusting adheres to each nut. Place nuts on serving tray. Twist toothpicks to loosen and remove.

Store nuts, loosely covered with plastic wrap, at cool room temperature, or in gift boxes or tins between layers of wax paper. (Nuts can be prepared 2 days ahead if kept at cool room temperature, or they will last 1 week if kept covered and refrigerated.)

Yield: 40 chocolate walnuts.