Walnut Chocolate Toffee
This is an amazing, healthy, very low sugar dessert. Paired beautifully with Earthquake Zinfandel. The incredible pop from the nut tannins intensifies the wine. The dark chocolate brings out the wines spices and fruit. The sweet toffee starts crisp, but melts after a moment, in the mouth. Love it!
- 2 oz. Scharffen Berger* 70% Dark Chocolate grated
- 1 cup sprouted Chandler Walnuts (see post https://pamstacticalkitchen.com/2013/05/26/sprouting-walnuts/ )
- 1 tablespoon butter, best from grass-fed cows, organic nonGMO’s
- 2 tablespoons organic Maple Syrup grade “B” best because it’s less processed
Grate chocolate and place half in shallow dish. Pan roast walnuts in butter on medium heat, until lightly browned. Add syrup and coat nuts well. The mixture will start to caramelize. Once the color is deep and sticking to the nuts, remove from heat and quickly spread over grated chocolate. Cover with the remaining grated chocolate. Some of the hard candy might have stuck to the pan or utensils, heat a moment to loosen then scrape off onto the top of chocolate. Enjoy!