Product: Macabella cocoa and macadamia nut spreads
Price: £3/ 375g from Sainsbury’s
Rating: 4 (out of 5)
Hi guys! Cherry Cupcake checking in for my very first post for London Zef. What better way to start my blogging experience than with London Zef’s first product review.
I realise it’s been well over two years since you’ve had a post from Chevon. He tells me he’s been busy with his new business, but I reckon he’s in a food coma somewhere!
Let me introduce you to Macabella!
A request for bloggers to write about Macabella jumped out at me. I contacted the Buderim Group Ltd, owners of Macabella, telling them all my exciting plans to use their spread in desserts. To my surprise, they were interested in my ideas too! Although I can normally be bribed with chocolate, my views here are impartial and not swayed by receiving jars of Macabella for free.
Macabella, a new chocolate spread to rival the household favourite, Nutella, has already caused a storm in Australia, winning product of the year 2016 in the “spread section”. Made with macadamia nuts and Belgian chocolate, it looks to be a more grown up, posh version of Nutella. However, unlike the lovable “chocnut” spread, it is available in two varieties, velvet (smooth) and crunchy.
The velvet spread was deliciously smooth but I preferred the crunchy version. The little, nutty pieces added interest and texture, but there needed to be more crunch! The chocolate flavour was not as intense as I had hoped for and the taste of the macadamia nut was very subtle. The spread was very, VERY sweet so should definitely be a special treat…not to be eaten by the spoonful…but I have to admit, that’s exactly what I had been doing!
I was excited to conjure up some sweet treats using Macabella. Using the spread made for a rich, luxurious soufflé which I served with macadamia nut brittle. A delicious and quick midweek dessert. There was no need to add any extra sugar as the spread itself, as mentioned previously, is very sweet.
Macabella Souffle with Macadamia Nut Brittle
Ingredients (serves 2):
2 fresh eggs, separated, at room temperature
1/2 cup Macabella
Pinch of cream of tartar
1/2 cup ground macadamia nuts
1/2 cup sugar
- Prepare the brittle. Line a baking sheet with greaseproof paper.
- In a small saucepan, gently melt the sugar over a low heat until golden brown in colour.
- Using a wooden spoon, quickly add the ground macadamia nuts and mix before quickly pouring onto the baking sheet and spreading the mixture out to create a thin layer.
- Allow to cool before breaking into shards.
- For the souffle, preheat oven to 180°C.
- In a small bowl, mix the egg yolks with the Macabella.
- In a clean bowl, whisk the egg whites and cream of tartar until stiff peaks form.
- Mix a third of the egg whites into the Macabella mixture to loosen it.
- Gently fold in the remaining egg white.
- Divide the mixture between two greased ramekins.
- Place the ramekins in a roasting tin and add hot water to the tin to come halfway up the ramekins.
- Bake for approximately 15 minutes.
- Serve immediately with a shard of the macadamia nut brittle.
I noticed a lack of teatime treats in our cupboard so I whipped up a batch of Macabella crinkle cookies. Rolled in ground macadamia nuts, these cookies were perfect with a hot mug of tea. A dollop of spread on top of the cookies helped them go down even more easily!
Macabella Crinkle Cookies
Ingredients (makes approximately 60 – 70 cookies):
360g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
300g Macabella spread
50g butter, softened
1 teaspoon vanilla extract
1/3 cup milk
1 cup finely chopped macadamia nut
- Preheat oven to 180°C.
- In a medium-sized bowl, mix together the flour, baking powder and salt.
- In a large bowl, beat the Macabella with the butter until well mixed.
- Add the sugar, eggs and vanilla. Mix well.
- Add the flour mixture and milk alternately, mixing to combine the ingredients.
- Cover with cling film and chill until firm ( a couple of hours).
- Shape into golf-ball sized balls.
- Roll in the finely chopped macadamia nuts.
- Place on a greased baking sheet.
- Bake for 8-12 minutes.
A generous, naughty dollop of Macabella into a hot bowl of porridge is enough to perk up a miserable, winter’s morning. This reminded me of “champorado”, a sweet, chocolate rice porridge I tried on holiday in the Philippines a few years ago.
I really enjoyed experimenting with Macabella. It’s addictive, rich and luxurious. However, I would have liked a stronger macadamia flavour, and the sweetness to be toned down.
If you need to do more research, check out their website http://www.macabella.com/ or, as I would suggest, head straight down to Sainsbury’s to grab yourself a jar and try it for yourself.