Health knowledge made personal
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When I made holiday gifts for co-workers Making Artisan Chocolates was my go to cookbook. I appreciated how accessible Andrew Garrison Shotts made chocolate making and how diverse the recipes the book contained were. Believe it or not, until this weekend I still had one last gift to go. One of our co-workers is based in Detroit and I knew that the truffles and chocolate liqueur, the later which demanded refrigeration, would probably not arrive successfully. Not wanting to leave her out, I opted to make her something special. I chose Rocky Rhode Island Candy Bars, also out of the same cookbook.
Shotts describes the bar as follows, “Mini marshmellows set into a peanut butter ganache atop a graham cracker crust, drizzled with dark chocolate.” While the description captures the ingredients pretty handily what it fails to mention is how rich and addictive these bars are. I’m a huge fan of textural contrast so I love how the rich ganache contrasts against the spongy marshmallows and crunchy peanuts. The marshmallows and peanuts really do a good job of tempering the sweetness and richness of the bar for something that is indulgent, but well balanced. These certain are not low fat, but they are delicious enough that a little goes a long way.
I served the leftovers at a dinner party at my boyfriend’s place and they certainly upstaged the food. Like Shotts’ previous recipes, this one is also worth the price of the book. However, should you not want to take on chocolate making to create your own dessert, he also sells them here.
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