Australian Macadamias

Prepare 3 baking trays with non-stick baking paper.

For the white chocolate macadamias, place the chocolate into a heatproof bowl that fits snuggly into a saucepan. Fill the saucepan a 1/3 of the way up and bring to a simmer. Place the bowl on top making sure it does not touch the water. Stir with a metal spoon until all the chocolate is melted and smooth.

Remove the chocolate from the heat and pour in the macadamias and stir until completely covered in chocolate. Set aside for 2-3 minutes allowing the chocolate to thicken slightly.

Using a fork remove the macadamias one by one and place onto a prepared tray.

For the milk and dark chocolate repeat the same method.

When making the dark chocolate coated macadamias, sprinkle the salt evenly over each individual dark chocolate macadamias and allow to set.