Castanha do Pará com Chocolate

When faced with a bowl of mixed nuts, I tend to pick around the Brazil nuts. Eating them fresh from the shell, however, is quite another experience, and the creamy nut dipped in tempered chocolate is a particular delight. Serve them with strong espresso.

Brazil nuts are very oily and should be used soon after shelling. Keep tightly sealed and refrigerated for about 3 weeks; after that they go bad.