24 oz. Peter’s® Maridel™ milk chocolate
8 oz. Heavy cream
3 oz. Chopped macadamia nuts
1/8 oz. Invertase
Diamond Crystal® Sea Salt

Heat cream until scalded. Whisk in melted Peter’s® Maridel™ milk chocolate and mix until consistent. When cooled to less than 130º F, add macadamia nuts and invertase and combine. When product is completely set up, scoop and roll
into little balls. Let balls set until crust forms. Coat in chocolate. Before truffles completely set, sprinkle sea salt on top.

Yield: Approximately 160 pieces