Cherry and Macadamia Candies
Macadamia and cocoa butter make these candies especially satisfying thanks to their healthy fats, while cherry adds a bright tart note. The flavor stays deep and chocolatey, so they work well as a small keto dessert.
Melt the cocoa butter (50 g) over a water bath, add the 85% chocolate (60 g) and erythritol (50 g), then stir until smooth and glossy. Let the chocolate cool slightly so it thickens and coats the mold better.
Brush part of the chocolate mixture into the mold cavities and chill them for 10 minutes. Repeat the layer if needed so the shell becomes stronger.
Place the macadamia (15 g) and dried cherry (20 g) inside, seal with the remaining chocolate, and refrigerate the candies overnight until fully set. Dust lightly with cocoa powder (5 g) before serving.
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