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Chocolate-covered cashews

…cashew redux.

After November’s Covered-in-Chocolate (CIC) meeting I wondered why my CIC choice, cashews, weren’t better. Our tasting group concluded that the cashews weren’t bad—just not very cashewy. A couple of ideas to bring the cashew flavor “up” included dark chocolate (vs. milk), a thinner chocolate coating, and saltier cashews.

A few weeks later, I came across a package of chocolate-covered cashews that fulfilled two of the three suggestions: dark chocolate and sea salt. The chocolates were better… but the cashews still weren’t all there.

I think cashews just aren’t up to the covered-in-chocolate treatment.

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