Macabella. A mixture of chocolate and macadamia nuts that is the newest item to hit grocery shelves. With a smooth creamy milk chocolate flavour that leaves the famous Aussie, nutty aftertaste, I am very excited to introduce you to this new spread!
Read on, to find out more 🙂
Usually it’s ‘March Madness’ or ‘Mayhem Madness’ or ‘Madness’ in general, but today it is going to be madness accompanied/caused by a large helping of chocolate on the side 😀
And I want to make you all feel extra happy today considering it has been eons since I last posted as well 🙂 As you instructed me, I will not apologise. However, before I officially begin this post, I will tell you, with a bittersweet sly smirk, that you should get used to a few more long absences from me.
I won’t tell you exactly why, or any of the details, but it’s coming. And it’s coming big – feel free to guess if you want (though I doubt you will even be able to keep your mind on the writing in this post 😀 )
Now, on to the post.
A couple of weeks back, happily coinciding with my mid-semester break (of which I took full advantage), I received a parcel courtesy of Agent99 PR, thanks to Nicole. I was ecstatic – what better way to kick off long nights and short days with chocolate to keep me company right? It contained Buderim Ginger Group’s latest goody, a Macadamia-Chocolate Spread called Macabella 🙂
I was this close to immediately spooning the Macabella spread all on its own, but I took a big breath and stepped back. I intend to do a psychology paper on it, termed the ‘Chocolate Spread Effect’, though I might change its name… something a bit catchier…
Anyways, I know that majority of you have eaten Nutella before. Hazelnut + chocolate has been termed a winning combo in many books, and many of my recipes attest to that. But like the hazelnut obviously is held in great affection by the Italians/world, the First Nut of Australia is the Macadamia.
You would be surprised but I have met people who have never even heard of this nut! But I’m sure all you foodie lovers have, so I will continue as per usual. If you have not, well, listen real carefully to this next part. Macadamia nuts, especially when roasted, taste similar to blanched almonds, but creamier and crunchier, at the same time. Sprinkle a little salt on top and you can dance the night away. Or eat the night away, your choice 🙂
They are very fragrant, and have an addictive quality that keeps you coming back for more (thank you Australia!) Similarly, so does the rich taste of milk chocolate. So if you put them together in one jar, you know you are in for a volatility addictive combination.
The spread itself has a similar consistency to Nutella, just a touch runnier. As a fun little addition, minuscule pieces of macadamias are also mixed through, so after
spooning ugh… spreading it on a piece of toast in the morning like normal human beings, it doesn’t leave the rich chocolate feel, but more a nutty wholesome macadamia flavour.
Not too sweet, but just right for a wake up at 5:40 in the morning. It gives me the energy to pretend my commute won’t bore me to tears, and keeps my daydreams alive and active to pass the time. What makes it even better is that the spread’s recipe comes from Belgium, and features a deluxe cocoa mix to optimise the richness, but without being throat- jarring, a la hot fudge sauce (leave that for midnight!)
This spread is actually the first time a love match has been made between chocolate and macadamia nuts. I hope to goodness their union lasts, because there are so many ways this coupling could make the world happy. As you can see, I opted for brownies (but more on that later 😉 be patient!) but this spread could be used as a crepe accompaniment, drizzled over ice cream by heating it a hint and perhaps… featured in a box of macarons 😀
Almost brownie like in their fudgy texture, the chocolate macarons were quite sweet, and instead of going over the top, the Macabella lessened its sugary taste, almost creating a dark chocolate flavour.
You can also use it not only to fill cookies, but in all sorts of dessert cooking. I, obviously, opted to go for a classic recipe, my famous brownies, with a few tricks up my sleeve to spice it up. Ahahahaha, my puns slay me 😀
These brownies were quite sweet, and taste strongly of rich dark chocolate, which goes well but with the smattering of nuts on top drizzled with nutty milk chocolate. You eat one square, then two, and before you know it, the pan is empty. I, of course, underbaked quite a bit, as per usual (I believe when you see this gradient from fudge to cake, you have the perfect brownie), and this meant it melted onto the macadamia nuts after heating slightly.
In the eternal words of Homer Simpson ‘Drool, gurgle, drool, drool… gurgle’
I also added a touch of cinnamon, allspice to the recipe and they really added a ‘pop’ factor to these brownies. Why you may ask? Because I have made macadamia white chocolate chip cookies many times, and the secret is to lightly dusted the chopped macadamias in the spices. I’ve even added some in apple pie before!
Isn’t it lovely when life hands you macadamias… 😉
General Notes: Macabella – Chocolate Macadamia Spread
- Available at Woolworths and Coles retailers, priced at $5.29.
- Instagram and twitter @macabellaspread
- Facebook link
- Website link
Now, I am not going to post up a whole recipe, here – it’s brownies guys, I know this recipe from literally the top of my head. And if you are a foodie, you would know your special brownie recipe too 😉
But I have attached a document below with my special brownie recipe adapted to include the enticing chocolatey goodness of Macabella, so enjoy mes cheris! Hopefully I can go back to visiting all your lovely blogs/catch you spooning chocolate spreads soon 🙂
Spiced Macabella Brownies
Disclaimer: Go Bake Yourself received Macabella courtesy of Nicole @Agent99 PR. However, all opinions expressed are honest and her own.