I’ve stumbled a bit with posting recently. I didn’t want to continue writing endless reviews of everything I had received over Christmas (oh yes, there is more), but I didn’t have anything else to write about.
Luckily H and I had received a cooking class voucher for L’Atelier des Chefs as a Christmas present, and last month we attended a 2 hour macaron cooking class.
As I’ve stated many times before, I love chocolate and peanut butter. It doesn’t take a genius to guess that as well as loving those items together, I also love them separately.
While meandering around the internet I came across a company selling Peanut Butter Marshmallows. Some subtle signals to H (sending him the link and going “I want these!”) ensured their arrival amongst my Christmas presents, and I soon got round to sampling them.
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