Christmas - Milk Chocolate Coated Macadamia
Crunchy, creamy and festive! Our Christmas Milk Chocolate Macadamias are made with buttery whole macadamias, freshly roasted and coated in smooth Belgian milk chocolate. The perfect blend of crunch and creaminess, they’re a true holiday indulgence.
Ideal for Christmas hampers, grazing tables, table decorations or stocking fillers, these bite-sized delights are a seasonal favourite for gifting and sharing.
Product details:
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Premium Belgian milk chocolate
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Whole roasted macadamia nuts inside
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Perfect for hampers, entertaining & gifting
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Handmade daily in Geelong
Bring some luxury to your holiday celebrations with Freckleberry — festive, delicious and made with love.
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Q: What are Christmas Milk Chocolate Macadamias?
They’re roasted whole macadamias coated in smooth Belgian milk chocolate.
Q: Are they good for Christmas entertaining?
Yes, they’re perfect for grazing tables, hampers, table settings and festive gifting.
Q: Can they be used as stocking fillers?
Absolutely — they’re an easy and delicious gift for teachers, friends or family.
Q: What makes them special?
The creamy, buttery texture of macadamias paired with premium Belgian milk chocolate makes them an indulgent seasonal treat.
Q: Where are they made?
All Freckleberry chocolates are handmade daily in Geelong, Australia.
Allergens
Order Processing
Shipping
FAQs
If you have an urgent order, please call 03 5229 8432 and one of our friendly staff will be able to advise you on your options.
Storage:
Chocolate is best enjoyed at room temperature (around 22°C). Store in a cool, dry place away from direct sunlight.
Our Chocolate:
We use premium Belgian chocolate as the base for all our creations, and every product is handcrafted in our Geelong chocolate factory.
Allergen Information:
All products are made in a facility that also processes tree nuts, peanuts, gluten, eggs, dairy, and soy. Cross-contact may occur.
Additional Information:
Product colours may vary from screen to actual items.
Stickers and labels are applied to packaging, not directly to the chocolate.