A perfect combination of chocolate and macadamias.
Divide Suncoast Gold Macadamia Milk into two separate saucepans. Heat macadamia milk slowly, add chocolate, whisk.
Soak gelatine in cold water.
In two bowls, place 6 egg yolks, 1½ tbs cornflour and 120g caster sugar. Add hot chocolate mix to each bowl. Return to low heat and stir until thickened.
Drain and squeeze out gelatine and add 4 leaves to each chocolate mixture.
Refrigerate overnight. To remove from dariole mould, run a warm knife around the edge and turn out on serving plate.