Salted caramel is all the rage these days, such as in my grain-free shortbread with salted caramel. But salted chocolate is arguably easier to make. Just don’t make me pick between the two. I won’t do it!
I love how simple but elegant this recipe is. Isn’t that always the case with real food? Rich, decadent chocolate, macadamia nuts, and crunchy fleur de sel sea salt are the perfect combination for a high-brow, simple and elegant sweet morsel.
Fleur de sel is a hand-harvested French sea salt that you can find at specialty shops on online here. Fleur de sel means “flower of salt”, and is generally used as a finishing salt due to it’s delicacy and beautiful flakes. When this moist sea salt is harvested, it is taken from the top layer of the drying salt water.
Use fleur de sel to sprinkle over your savory dinner dishes and even your ice cream and cookies. I’m not kidding! Eating a bowl of ice cream sprinkled with sea salt will change your life. And it will help maintain that sugar, salt, and water balance that Matt is always talking about.
One particularly lovely aspect of this recipe is that you can use it as a handmade gift opportunity. I think these macadamia nuts speckled with beautiful fleur de sel would be a lovely birthday gift, or housewarming gesture, or even as a holiday treat, presented in a small candy box. Charming!
The nerdiest point I would like to make is that macadamia nuts and cocoa butter are both particularly low in omega 6, a polyunsaturated fatty acid (PUFAs), which makes this an excellent treat for those aware of the dangers of having a diet too high in omega 6.
Omega 6′s are abundant in the standard American diet (SAD), and are linked to the inflammatory response in the body. And if you’ll recall, the inflammatory response is directly linked to stress, and you would do best to lower your stress whenever possible.
3/4 cup cocoa butter (buy cocoa butter here)
3/4 cup cocoa powder (buy cocoa powder here)
6 tablespoons raw honey (buy raw honey here)
1 tablespoon brewed coffee (buy organic, fair-trade coffee here)
scraped seeds from 1 vanilla bean (buy vanilla beans here)
1 teaspoon vanilla extract (buy high quality extracts here)
1 pound macadamia nuts, soaked, dehydrated, salted & roasted (buy nuts here, how to make here)
Fleur De Sel, or another finishing salt (buy fleur de sel here, buy unrefined sea salt here)
- In a glass bowl set over simmering water, melt cocoa butter completely. Turn the heat off and, using a whisk, add cocoa powder gradually and incorporate completely until there are no lumps. Add honey and vanilla seeds from scraped vanilla bean (reserve the bean for another use). Whisk until smooth. Add vanilla extract and coffee and whisk until smooth again.
- Let cool, stirring every 10 minutes or so, 30 minutes total. When it’s thickened up a little, get the macadamia nuts ready.
- Dip the nuts into the chocolate and lift out with a fork or a slotted spoon. Place onto a piece of parchment paper so the nuts aren’t touching each other.
- Then, sprinkle as generously as you like with fleur de sel while the chocolate is still shiny.
- Let cool and harden completely at room temperature.
This post is a part of Fresh Bites Friday, Weekend Gourmet, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, The Mommy Club, Allergy Free Wednesday, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter.