The flavour
Macadamia White Chocolate Spread takes the chocolate-spread idea in a creamy, nutty direction. Macadamias make up approximately 40% of the mixture, alongside milk and a little cane sugar, giving the nuts a central role in the flavour.
Linden suggested spreading it on bread, particularly rye. It also attracted attention from The Guardian and Delicious magazine, whose pancake-topping selection offered another way to enjoy the combination.