Easy Small Batch Macadamia Nut Chocolates
These small batch macadamia nut chocolates are inspired by one of my favorite treats from Hawai'i! All you need is two ingredients for a crunchy, nutty, and chocolatey treat. Sprinkle them with flaky salt to take these over-the-top. They are so good for late-night snacking!
Equipment
- Microwave safe bowl
- Rubber spatula
- Cooking thermometer
Ingredients
- 225 grams semi-sweet chocolate see Recipe Notes for using chocolate chips (8 ounces)
- 175 grams dry-roasted macadamia nuts (1 ¼ cups)
- Flaky salt for garnish, optional
Instructions
- Line a sheet pan with parchment paper and set aside. Using a sharp knife, roughly chop 155 grams (5 ½ ounces) of the chocolate. Finely chop the remaining 70 grams (2 ½ ounces) of chocolate into fine shards.
- Transfer the 5 ½ ounces of roughly chopped chocolate to a small microwave-safe bowl. Microwave the chocolate 30 seconds at a time, stirring between each burst, until the chocolate is completely melted and reaches between 115-120°F (46-49°C).
- Add half of the finely chopped chocolate (this is called the "seed"). Stir the chocolate with a rubber spatula until it's completely melted. Continue adding the remaining seed chocolate, small bits at a time, making sure it's completely melted before adding more. Stir constantly until the chocolate is completely smooth and reaches 84°F (29°C). This can take up to 10 minutes, so be patient!
- Add the macadamia nuts to the tempered chocolate and stir well to make sure they're completely coated. Using a Tablespoon, scoop the mixture into 12 mounds on the parchment-lined sheet pan. Sprinkle with flaky salt, if using.
- Let the candies harden completely at room temperature for 20-30 minutes. Once they're set, enjoy the chocolates or store them in an airtight container for up to 1 week.
Notes
Feel free to use milk or white chocolate instead of semi-sweet! See the blog post for more details.
Tempering the chocolate makes the candies shiny and 'snappy' like a chocolate shop. You can temper the chocolate in the microwave or in a double boiler, but make sure you use a thermometer to monitor the temp!
If the chocolate starts to harden before you're done scooping, you can rewarm it. Just don't let the temperature go over 90°F (32°C) or it will go out of temper!
I typically buy macadamia nuts that are already roasted, but raw is totally fine too! Just make sure to toast them in the oven at 350°F (177°C) for 5-10 minutes, until they are light brown and smell nutty.
Using chocolate chips: If you want to skip tempering the chocolate, you can also use chocolate chips. Melt 225 grams (8 ounces) of chocolate chips in 30-second increments, until the chocolate is completely melted. Add the macadamia nuts, scoop the mixture into 12 clusters, and place them in the fridge to set. Store the candies in an airtight container in the fridge for up to 1 week. (They will get soft at room temperature.)
Nutrition
Serving: 1chocolateCalories: 203kcalCarbohydrates: 11gProtein: 2.5gFat: 17.6gSaturated Fat: 6gCholesterol: 0mgSodium: 54mgPotassium: 52mgFiber: 3gSugar: 7gCalcium: 20mg
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