Happy International Macadamia Nut Day! Here are three ways to amke delicious chocolate covered Macadamia nuts! We have three versions here- Easy, Delicious, and Addictive!
Easy Chocolate-Covered Macadamia Nuts
Whole Raw Macadamia Nuts
Dark Cocoa Candy Melts
You’ll also need a Truffles Candy Mold.
1. Melt chocolate candy melts in the microwave. Start by melting at half power for about two minutes. Then, put in for another minute at a time to finish melting.
2. Fill about a third of each candy truffle mold with the melted chocolate. Push a nut into the melted chocolate in the mold. Then, finish filling the candy mold with more melted chocolate. Tap the mold on the counter to release any air bubbles.
3. Place the mold in the refrigerator for at least 30 minutes. Then, pull it out of the refrigerator, turn it upside down and pop the candies out.
The candy melts are so easy to work with, and they make very pretty, shiny candies. However, it isn’t as tasty as using good chocolate. (That doesn’t mean they didn’t disappear as quickly as I made them.)
For melting the candy melt discs, I used a plastic squeeze bottle. It made it easy to melt the candy and fill the candy mold. You can keep the bottle in a bowl of warm water to keep the chocolate warm while you’re filling the candy molds with nuts. Or, just pop it back into the microwave for a minute or two, if necessary.
You can, of course, melt the chocolate on the stove with a double boiler. Just be careful not to get any water into the chocolate, as it can make the chocolate seize.
Delicious Chocolate-Covered Macadamia Nuts
For an even better tasting candy, instead of raw macadamia nuts, I used Elana’s recipe for candied macadamia nuts at Elana’s Pantry. It’s a pretty quick and easy recipe, and is a very tasty treat by itself. But, the sweetness of the agave nectar combined with the salt, and then roasted in the oven gives this chocolate candy another tasty layer which is delicious!
Best Tasting, Addictive Chocolate-Covered Macadamia Nuts
For the best tasting chocolate covered macadamia nuts, use the candied macadamia nuts and use real dark chocolate! Using real chocolate just makes these even better. In order to get the best looking results, too, you’ll have to temper your chocolate. I’m still trying to perfect the tempering process, but even if it doesn’t work for you it will be delicious! It just may not be as pretty. Un-tempered chocolate also has a tendency to bloom at room temperature.
So, if you don’t temper your chocolate, eat them right away or store in the refrigerator.
thanks to: http://celiacfamily.com/chocolate-macadamia-nut-candy/