I couldn’t help but laugh out loud when I read this piece in the Guardian. There is something so repetitive and essential about eating and feeding ourselves that it seems silly to consider it fashion.
Call me conservative, but I like to move in my own pace. It is usually very slow and most of all with the seasons. And with seasons I do not mean the ‘clean / kale / detox’ taste that January seems to carry. What can I say, I like my moderation in moderation.
One argument is that it seems too big of a step to shift from a treat-laden, overstimulating December month to January without any transition.
I am happy to give my body and mind some time to recover from all the parties, bubbles and impressions by settling into the couch with some very old-fashioned liquorice tea and some treats.
Admittedly, these are not the most indulgent of treats, but they are enough to feel very special. Happy New Year! 🙂
Peanut Butter Dark Chocolate Cups with Sea-Salt
- 300 grams of dark chocolate (I used 53% cacao bars)
- 80 grams of peanut butter
- 1 tablespoon of honey
- sprinkle of flaky sea salt (or another pretty salt you have on hand, I used hibiskus salt)
- These ingredients are a rough indication rather than set instruction. Reason is that your cups or praline form might differ in size and you might prefer a different filling-cup ratio (I prefer to have as much filling as possible without it spilling out of the chocolate cup).
- Melt 250 grams of chocolate either on top of a bowl of steaming water (au bain marie) or in short intervals in the microwave (make sure to keep a very close eye as chocolate tends to burn easily). Add the remaining 50 grams of chocolate to ‘temper’ the chocolate. I’m a huge fan of David Lebovitz method and explanation.
- In short it is important to temper chocolate as it ensures that the chocolate will shine and doesn’t melt in your hand too easily. A big plus of well-tempered chocolate is as well that the chocolate maintains this very pleasant ‘knack’ when you bite into it.
- In case you are tempted to skip this step, remember that you will notice that much of a different on the short term, but once your chocolate is stored for some days, it will start to show.
- After your chocolate is melted and tempered, spoon enough in the cups or in your praline form (I’m using a silicon one from time to time) to cover the walls. I use a teaspoon to divide the chocolate over the walls of the cups.
- Leave the chocolate-covered cups enough time to harden. This will be indicated when the chocolate looks dry. Don’t be tempted to put the chocolates in the fridge, as this will affect their structure.
- Heat the peanut butter and honey shortly in the microwave, to ensure that it will be easy to fill the cups, it took me around a minute.
- Then carefully drop half teaspoons of the peanut butter mixture into the cups and try to fiddle with it as little as possible (to prevent that it starts to look messy in the end).
- It can very well be that your chocolate is still liquid enough to handle. If so, then drop the chocolate on top of the filling and make sure that the cup is properly ‘closed’. In case your chocolate became to hard, just simply repeat the melting procedure, and add a little extra unmelted chocolate at the end. Before the cups are dried and hardened, sprinkle with a little salt.