Dark Chocolate Macadamia Toffee is the perfect indulgence.The macadamia nut had its origins in Australia which is not widely known. Our "Australian Bush Nut" was first discovered by Allan Cunningham in 1828 but it wasn't until the late 1880's that serious cultivation of these evergreen trees began.
The early 1900's marked the beginning of an exciting new industry, when a group of American horticulturists transported some macadamia seeds to Hawaii and began growing and grafting selections of these nuts to develop today's agricultural success story.
It wasn't until the 1960's that Australians realized the potential of this indigenous tree nut and began local cultivation. Trees, grafted from successful Hawaiian varieties, were brought to the rolling hills of north eastern New South Wales and south eastern Queensland where over one third of the world's production is now grown. Australian macadamias have developed a world-wide reputation for the finest quality, flavour and texture.
Look for our "Great White Bites
TM "smothered in dark premium
chocolate and Macadamia
toffee coming soon.
2 Comments:
Hello: We have recently started a toffee started a small operation and are looking to expand some. We bought a big machine for making toffee but seem to be running into a problem. The toffee is cooling to quickly in fact so quickly that we don't have any time to spread it. If you have any suggestion or ideas on how to fix this I would love to here them. Thank you for your time.
Brad
brosenfe@du.edu
Dear Brad,
Please forgive me for taking some time to reply back to you regarding your question and concerns.
The link I have here I find is a great resource for a variety of problems many people encounter. I am sure you will find what you need. Good Luck!
www.baking911.com
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