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Caramel Chocolate with Salted Macadamia Nuts

Caramel Chocolate with Salted Macadamia Nuts

Shilpi & Etienne | between2kitchens
These salty caramel chocolate pralines have an irresistible macadamia crunch and are full of milk and dark chocolate! So heavenly good, it's a gourmet treat for anyone.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
chilling time 1 day
Total Time 1 day 35 minutes
Course Dessert, homemade chocolates, sweet snacks
Cuisine Australian, French
Servings 48 chocolates
Calories 481 kcal

Equipment

  • heavy bottom pot
  • heatproof bowl
  • baking dish 23cm x 23cm (9inch x 9inch)

Ingredients
 
 

  • 100 gram milk chocolate
  • 300 gram dark chocolate
  • 300 millilitre cream
  • 100 gram salted macadamia nuts
  • 300 gram caster sugar
  • pinch of salt
  • 3 tablespoons cocoa powder

Instructions
 

beforehand

  • Break the chocolate into small pieces and place in a heat resistant bowl.
  • Cut the macadamia nuts into halves and set aside.

for the caramel

  • Add the sugar into a heavy bottom pot and place on medium heat.
  • Meanwhile heat the cream in a seperate pot and bring to a simmer. Once the cream has simmered set aside.
  • Wait for the caramel to start melting, stir occasionally. Once the caramel has taken on a dark amber colour, add the macadamia nuts and a pinch of salt.
  • Keep caramelizing while stirring for another 2-3 minutes and finally add the still warm cream.
  • Let the caramel fully melt again and combine well with the cream. You want a thick caramel sauce like consistency.
  • Remove the pot from the stove and let it cool slightly.

for the ganache

  • Bring a pot of water to a simmer on the stove. Place the bowl with the chocolate pieces on top and stir until the chocolate has fully melted.
  • Add the caramel with the macadamia nuts to the chocolate ganache and stir until well combined.
  • Pour the chocolate mix into a form lined with baking paper and chill in the fridge for 24 hours.

cutting and storing

  • The following day the caramel chocolate would have turned into a solid block. Place it on a cutting board and cut into squares measuring about 2.5cm x 2.5cm (1 inch x 1 inch).
  • Dust with cocoa powder and keep in an airtight container stored in the fridge for about a month or frozen for up to 3 months.

Nutrition

Nutrition Facts
Caramel Chocolate with Salted Macadamia Nuts
Amount Per Serving (60 g)
Calories 481 Calories from Fat 288
% Daily Value*
Fat 32g49%
Cholesterol 36mg12%
Sodium 21mg1%
Carbohydrates 48g16%
Fiber 5g21%
Sugar 39g43%
Protein 5g10%
Vitamin A 465IU9%
Vitamin C 0.4mg0%
Calcium 64mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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