Peanut butter truffles

Tags

Chocolate, Food, Homemade chocolate, Reese's Panut Butter Cups

I love Reese’s Peanut Butter Cups. Problem is, they’re hard to find in this part of the country. And when I do stumble upon someone importing them, they cost about an arm and a leg. Yes, it’s worth it, but still…

Over at Pinterest I came across this post and I just had to try. Husband and I were playing about with a chocolate recipe earlier this week and had a few hundred grams of chocolate left. Just enough in which to dip these small peanut butter truffles. 

I will definitely make these again. Though next time I will add a wee bit more salt, swap some of the icing sugar with regular sugar or fructose and also make a bigger batch. They were that good! And, by making them myself I control everything going into these pieces of deliciousness, which means there are no dubious ingredients and they can also be made with so little added sugar and fat that they consist of little more than peanuts and chocolate.

And, after watching a little too much of South Park during my teenage years, I can’t help but have Chef’s “Chocolate Salty Balls” on repeat in my head when thinking about these…

Chocolate factory

Tags

Chocolate, Cooking, Date

For our tenth anniversary my husband took me on the perfect date: a chocolates and confectionary course. We learned a lot about chocolate; its history, blends, and also how to make different truffles and ganaches and how to treat melted chocolate. We agreed that we would have to experiment a bit at home after this, but just haven’t got around to it, until now. 

A romantic night in, after Son was fast asleep, we set to it, and chose a recipe from a book we got at the course. Starting off with pistachio nuts, raisins, dried apricots and dried pineapple, it all looked easy-peasy. Chopping everything and melting the chocolate was a walk in the park!

But then the recipe told us to add a pound of icing sugar. This resulted in blisters in Husband’s palms, and the chocolate that was to be made with love, now also had sweat and tears going in to the making (not in the chocolate, but into the making of the chocolate). 

Squeezing it into a form afterwards, leaving it to cool overnight and dicing the massive blocks of chocolate was done without harming any individuals. 

However, with the amount of sugar going into these cubes, I can not guarantee that no harm was done to any teeth.

Chocolate (Not a feel-good post)

Tags

Chocolate, Vanillin

I needed chocolate to bake with, I just dropped by the nearest shop. Three types to choose from, Freia’s Lys Kokesjokolade, Freia’s Dronningsjokolade and Eldorado’s Kokesjokolade (kokesjokolade=directly translated “cooking chocolate”). Eldorado’s was half the price of the two others, one point for Eldorado. But the same chocolate contained vanillin, which I because of the price assume is chemically produced. The label said: aroma (vanillin). I go to the pricier alternative, read the label, which says: Aroma. Two points for Eldorado. One for price, one for honesty.

Jeg trang kokesjokolade og stakk innom nærmeste Kiwi. Tre typer av lys sjokolade hadde jeg å velge mellom: Freias Lyse Kokesjokolade, Freias Dronningsjokolade og Eldorados Kokesjokolade. Eldorado var omtrent halv pris av de forrige. Ett poeng til Eldorado. Så leser jeg på baksiden; ‘Aroma (Vanillin)’ står det, sort på brunt, jeg går selvfølgelig ut i fra at det er kjemisk produsert vanillin. Jeg går til Freia. ‘Innhold: Aroma’. Jeg valgte Eldorado. Ett poeng for pris, ett poeng for ærlighet.

 

Am I correct to instantly assume the worst?

Er det rett av meg å anta det verste her?