Michoacán-grown macadamia nuts coated in sugar-free dark chocolate, made with cocoa and cocoa butter and sweetened with maltitol. The naturally creamy texture and delicate flavor of macadamia combine with the intensity of cocoa to create a premium confection with a deep, slightly bitter and moderately sweet profile. Commercial macadamia cultivation in Michoacán dates back to the 1970s, particularly in the Uruapan region. Macadamia Mexico
Ingredients
Macadamia nuts, maltitol (24 g/100 g), cocoa, cocoa butter, soy lecithin and vanillin. Maltitol is a polyol commonly used as a sugar substitute in chocolate and confectionery, while soy lecithin functions as an emulsifier and helps maintain a smooth, uniform and stable chocolate coating. Polyols, including maltitol, are widely used in products marketed as sugar-free.
Ingredients
Macadamia nuts, maltitol (24 g/100 g), cocoa, cocoa butter, soy lecithin and vanillin. Maltitol is a polyol commonly used as a sugar substitute in chocolate and confectionery, while soy lecithin functions as an emulsifier and helps maintain a smooth, uniform and stable chocolate coating. Polyols, including maltitol, are widely used in products marketed as sugar-free.
Organoleptic Properties
Rounded macadamia nuts evenly coated in deep-brown dark chocolate. The coating provides a firm texture that gradually melts in the mouth, contrasting with the macadamia's characteristic crisp, creamy and buttery texture. Intense cocoa flavor with moderate sweetness, pleasant bitterness and notes of toasted nuts, butter, cocoa and vanilla.
Suggested Uses
Ideal for direct consumption as a premium snack or confectionery product, as an accompaniment to coffee, espresso or tea, and for dessert boards, candy displays and topping bars. It can also complement ice cream, yogurt, bowls, bakery and pastry applications or be used as a garnish for gourmet desserts. Macadamias are widely valued in confectionery, bakery and ice cream applications for their creamy texture and naturally high oil content.
Format
1 Kg (2.2 lb) pack. Macadamia nuts coated in sugar-free dark chocolate.
Storage and Handling
Store in a cool, dry place protected from light, preferably at approximately 15–20 °C (59–68 °F), avoiding direct heat, high humidity and abrupt temperature fluctuations. Keep the package properly sealed to preserve the chocolate texture and protect the macadamia's natural fats from oxidation and absorption of external odors.
Quality and Selection Criteria
Whole or well-formed pieces with a uniform, clean and properly adhered chocolate coating. Macadamias should retain their characteristic crisp and creamy texture without rancid notes, while the chocolate should maintain a clean cocoa and vanilla aroma. Product should be free from excessive moisture, foreign odors, contamination or melting. A whitish surface film caused by fat bloom or sugar bloom may develop following significant temperature fluctuations, primarily affecting the chocolate's appearance and surface texture.
Origin
Michoacan, Mexico.
Michoacán macadamias have a distinctive history within Mexican production: the country's first documented commercial orchards were established in 1971 in the Uruapan region, with cultivation subsequently expanding into other producing states. Macadamia Mexico In this formulation, macadamia's characteristic buttery profile is balanced by the intensity of dark chocolate, while sweetness is provided by maltitol (24 g/100 g) in place of sugar as the sweetening ingredient. Maltitol belongs to the polyol family and provides both sweetness and useful functional properties in sugar-free confectionery. U.S. Food and Drug Administration Excessive consumption of polyol-containing products may cause gastrointestinal discomfort in some individuals; therefore, the “Sugar-Free” claim and any corresponding statements or warnings should comply with the finished formulation and applicable labeling regulations.
