3 1/2 cups whole unsalted macadamia nuts
1/4 cup corn syrup
2 cups granulated sugar
21 ounces bittersweet chocolate, tempered (see method below)
1 3/4 cups confectioners' sugar, optional
1 3/4 cups unsweetened Dutch process cocoa powder, optional
To temper the chocolate so that it maintains a nice gloss or sheen when melted and doesn't harden leaving a white film (fat separation), chop the chocolate into small pieces and place in a microwave-safe bowl or measuring cup. Microwave the chocolate for 30 seconds on high power, or until most of the chocolate is melted. The temperature should read between 88 and 90 degrees F for dark chocolate and 86 to 88 degrees F for milk chocolate and white chocolate. Do not overheat. Stir the chocolate until the remaining lumps melt and the consistency is smooth (the residual heat will melt the lumps.)
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