With the success of grating our pistachio block fresh in my mind I began wondering what else we could block-ify and grate. My first leap was to roasted walnuts. I took raw walnuts and soaked them in water for most of a day, changing the water twice. The process removes the tannic notes in the walnuts. After soaking the nuts I drained them and coated them in sunflower oil and seasoned them with salt. I roasted them in a 300°F oven for an hour. I removed the nuts from the oven and allowed them to cool. I put the walnuts into a food processor and added white chocolate, salt and maple sugar. I pureed the mixture into a viscous course semi fluid puree. I poured the maple walnut mixture into container and refrigerated it overnight. The next day I unmolded the block and cut it into smaller, grateable pieces. Today I generously grated the block over our milk glazed super cake doughnuts creating our maple walnut doughnut.
Years Past
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