In news:rec.food.cooking, John Kuthe > posted on Sat,
18 Dec 2010 12:28:53 -0800 (PST) the following:

> I've made some cherry/almond/marshmallow/dark chocolate candies and
> may substitute English walnuts for the almonds, but I just bought some
> dried sweetened pineapple and macadamia nuts and want to make a
> pineapple/macadamia/marshmallow...
>
> And the question is: Milk or dark chocolate? I love dark, but I
> already have one candy mix made with the dark chocolate, and I think
> milk may actually be good with the pineapple/macadamias.
>
> What does RFC think?

You could do both. Heat the chocolates separately, but before portioning
out into individual servings to cure, combine the two chocolates, but
don't mix them. Move them around just enough so when you put them on the
wax paper, they are kind of swirly. Maybe you'd need two people and a big
counter to do it. Perhaps it'd be better to do it from two pots. Put the
milk chocolate out mixed with nuts, then go back with a small ladle and
drizzle the dark chocolate over the mounds and lumps formed by the nuts in
the milk chocolate part.

Damaeus