Maple Walnut

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 coarse semi-fluid puree. I poured the maple walnut mixture into a 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.