Toughness is not normally a positive term when associated with food. “Mmm, that was really tough…” is not a phrase you want to hear someone at the next table saying when you’re waiting for your food to arrive. Especially the “mmm” bit – that’s just odd.
I haven’t heard anyone say this, I should hasten to add. But if someone were to, it would probably be about something like biltong.
Valrhona is a renowned French chocolate company, whose name is so associated with quality that it appears on menus as part of the dessert name. Restaurants and food creators use its inclusion as a selling point, and it is pretty effective.
A few months ago, therefore, I was fascinated to read about a new type of chocolate they had created – blonde chocolate.
One evening, H produced a miracle.
Imagine if you loved a chocolate bar. Well, quite liked it at least. And then they took that chocolate bar and added in one of your favourite ingredients: peanut butter.
You’d be pretty darned happy.
Continue reading Food Analysis: Snickers Peanut Butter Squared
I’d like to pretend someone will remember my post of almost two years ago about fern tarts, but I’m not holding my breath.
Back then I had my first encounter with a fern tart, and as it was a rather unglamourous supermarket version I was hoping to find one in a bakery some time.
Fast-forward to my Maybole sweet treat hunt, and on scanning the shelves in Bakery Bites (11 – 13 High Street, Maybole), I spied an old chum.
I wonder if floral food could be the next big thing one day?
A little while ago I bought some edible flowers from Waitrose (reduced to 10p) but while they were pretty, I wasn’t really feeling it. Even for 10p.
No I’m thinking rose and violet – those two stalwart fondant chocolate flavours. And we mustn’t forget Turkish delight and Parma Violets.
A lot of people I know express revulsion when eating these, often saying “it tastes like perfume”. But is that such a bad thing?
