Let’s get straight to the point shall we? First of all, I’m going to list the ingredients that can be found inside Pink Panther wafers, and then we’re going to see whether they are Vegan-friendly wafers or vegetarian. What is the difference, you may be asking yourself? I will explain that later as well.

The bloom strength is also affected by prolonged exposure to temperature when in solution – Gelatine is primarily protein & these are denatured.Dark Chocolate: Dark or milk chocolate will work for the coating but I prefer dark chocolate to balance out the sweetness of the meringue. This is a very important ingredient & provides the liquid medium in which the “foam” is created. Traditionally confectioners use a 40 DE Glucose but within marshmallow biscuits, it is generally 63 DE due to cost & increased sweetness isn’t any issue. The type of glucose & particularly the level of Invert Sugar within the syrup has a strong bearing on the finished texture of the product. The higher the invert the softer the mallow will be, however, cost & shelf life is normally prohibitive This entrapment has now been extended to include not just Air but other gases (Carbon Dioxide, Nitrogen etc). Once your chocolate is melted you can dip your Nilla wafer sandwiches. Use a slotted spoon, fork or chocolate dipping tool and dip them one by one into your melted chocolate.

The fun part is decorating them. I love to make them colourful and use rainbow sprinkles and candy-coated chocolate bits, but there are endless possibilities when it comes to these treats. Chopped peanuts or almonds, toffee bits, crushed peppermint candy and white chocolate drizzle all make fun choices. IngredientsThese are normally added to the premix prior to aeration, care should be take that these aren’t oil or alcohol based as this interferes with the foam & will cause the foam to destabilise & collapse