I've Found the Second Coming (so to speak)
Holy cow; fashion + chocolate = …well, it equals things that I haven’t even experienced yet. The ninth annual (I’ve missed 8 years of this???) Salon Du Chocolate will be held in NYC on the weekend of the 28th birthday of yours truly. I will be in attendance. Will you? In the meantime, I will share a recipe brought to you by my favorite blog Chocolate & Zucchini.
Spiced Chocolate Peanut Butter
125 grams (1 cup) raw peeled peanuts
40 grams (1 1/2 ounces) Xocopili (substitute bittersweet chocolate,
chopped, plus a teeny-tiny pinch each of ground chili, curry, paprika, and
cardamom)
Sea salt, to taste
Makes about a cup.
Preheat the oven to 180°C (350°F).
Spread the peanuts on a rimmed baking sheet and roast for 5 to 7 minutes,
keeping an eye on them and stirring halfway through, until golden and fragrant.
Let cool.
Combine the nuts and chocolate in a food processor, and process until
the mixture turns creamy, scraping the sides of the bowl every once in a while.
This will take a few minutes, and you may want to sing your latest favorite song
(such as Forgotten Christmas Gift) at the top of your voice to cover the sound
of the motor and keep yourself entertained. Add salt to taste and mix
again.
Transfer to a jar and close tightly. The texture is best for spreading
at room temperature, but keep in the fridge if you're not going to consume it
right away or if the weather is very warm
Sheesh. Heaven in a jar.
tt
Labels: Chocolate, Recipes, Single Subject
posted by 5%Celery at 9:55 AM
2 Comments:
dipping oneself in magic shell actually seems like a pretty good idea
Judging by this post, Tehra, you appear to be a woman obsessed. So it's no surprise that this dailycandy article on a chocolate cafe reminded me of you:
"It’s no secret: Choco makes you loco.
And though some may say you’re crazy to drive to La Canada, trust us, the new Chocolatebox Cafe is worth the trip.
Because within the shop’s brown and lavender walls you’ll find an impressive collection of handmade chocolates imported in small batches from Belgium; traditional milk hazelnut and dark champagne truffles, artist-designed ganaches in flavors like rose, mint, and bergamot; and a rich buttermilk collection filling the zebrawood-accented case.
It’s nearly impossible not to fall deeply in love with these sweets. At which point you may find yourself hopping over the counter to get more intimate with the little bits of heaven."
I can totally see Tehra whipping off her stilettos and doing an agile little counter-hop.
...
Chocolatebox Cafe, 714 Foothill Boulevard, La Canada (818-970-7918 or chocolateboxcafe.com).
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