📣 New Kid on the Block: an outrageously moreish chocolate bar. Combining the crunch of sugar roasted peanuts with a (gluten free) brown butter blondie crumb and a good handful of salt.
Doc.Choc’s Thoughts
I didn’t eat peanuts growing up. I wasn’t allergic - I just, didn’t eat them. Total travesty in hindsight.
A little while ago I developed a PB+J twice baked croissant for a particular croissanterie on the big mainland (that’s what we Tasmanian’s call it). It was decadence encapsulated in all things croissant. Somewhere along the often confusing path of development I stumbled across a version that was deathly decadent - no raspberry. Just all peanuts and chocolate and blondie. A meal in itself; perhaps two. Anyway we softened the pastry with some raspberry elements and it made it into a book but that’s not the point.
The point is that I have an elephants memory and whilst munching on my fourth crumpet of the day with copious amounts of peanut butter and jam (please don’t tell my dentist) I recently threw caution to the wind and decided to rebirth that pastry iteration as a chocolate bar to end all moreish chocolate bar debates.
This bar has a simply absurd amount of sugar roasted (don’t ask, just enjoy) peanut pieces studded into caramelised white chocolate. We call it gold chocolate where I’m from; and I’ve been obsessed with it since I saw a head chef pour it into his morning coffee one day when I was 20. It’s crazy how there are so many but yet seemingly no rules when you work in a kitchen. The chocolate; it’s caramelised by way of roasting the milk powder before it’s used in the chocolate. We double down on that by blending in a brown butter blondie crumb.
So, a simple bar of peanuts and caramel in various tangental thoughts. It’s a bit salty. It’s a bit sweet; and it’s a bit special if you put a piece or four in the milk jug of your coffee machine whilst making a hot chocolate.
📣 New Kid on the Block: an outrageously moreish chocolate bar. Combining the crunch of sugar roasted peanuts with a (gluten free) brown butter blondie crumb and a good handful of salt.
Doc.Choc’s Thoughts
I didn’t eat peanuts growing up. I wasn’t allergic - I just, didn’t eat them. Total travesty in hindsight.
A little while ago I developed a PB+J twice baked croissant for a particular croissanterie on the big mainland (that’s what we Tasmanian’s call it). It was decadence encapsulated in all things croissant. Somewhere along the often confusing path of development I stumbled across a version that was deathly decadent - no raspberry. Just all peanuts and chocolate and blondie. A meal in itself; perhaps two. Anyway we softened the pastry with some raspberry elements and it made it into a book but that’s not the point.
The point is that I have an elephants memory and whilst munching on my fourth crumpet of the day with copious amounts of peanut butter and jam (please don’t tell my dentist) I recently threw caution to the wind and decided to rebirth that pastry iteration as a chocolate bar to end all moreish chocolate bar debates.
This bar has a simply absurd amount of sugar roasted (don’t ask, just enjoy) peanut pieces studded into caramelised white chocolate. We call it gold chocolate where I’m from; and I’ve been obsessed with it since I saw a head chef pour it into his morning coffee one day when I was 20. It’s crazy how there are so many but yet seemingly no rules when you work in a kitchen. The chocolate; it’s caramelised by way of roasting the milk powder before it’s used in the chocolate. We double down on that by blending in a brown butter blondie crumb.
So, a simple bar of peanuts and caramel in various tangental thoughts. It’s a bit salty. It’s a bit sweet; and it’s a bit special if you put a piece or four in the milk jug of your coffee machine whilst making a hot chocolate.
