Next up is: Chocolate Peanut Butter Fondue!
Recipe source: Baked Explorations, p. 175
Leave you links on Sunday, March 24th
Ingredients
8 ounces good quality milk chocolate, coarsely chopped
1 1/2 cups smooth peanut butter
2 tablespoons heavy cream
Method
Place the milk chocolate in the top of a double boiler and stir occasionally until it is completely melted and smooth. Add the peanut butter and heavy cream and stir until combined.
Transfer the mixture to your favorite fondue pot and keep it warm. Serve with your favorite dipping items.
Makes 2 Cups.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
I normally use Michel Cluizel for my milk chocolate…. but what does everyone else use? I’m always looking for good chocolate sources!
I really can only afford Ghirardelli for my chocolate. I’m a chocoholic, but I just can’t afford Vahlrona, Guittard, or Callebaut. It stinks but that’s how it is. I also use a lot of chocolate, so dropping a ton of money on one kind that only affords me 2 cups or so isn’t practical for me. I usually like the Ghirardelli Bittersweet.
I am loving TCHO right now! I’m dying to go visit the factory and try several of their varieties, but I can at least vouch for the excellent milk chocolate. :)
I have used Callebaut, but now I’m using the Valrhona feves. I think the Valrhona has been my favourite so far.
Skipping this one and the next few! The recipes just don’t grab me. See you guys all in a month or so.
I alternate between Callebaut and Valrhona…I also love the Trader Joe’s Pound Plus blocks, you can’t beat $5 for those! Sheri there is an awesome chocolatier in SF that I love if you haven’t tried! http://www.recchiuti.com/ :)
Oh yes, that one too! I also want to try Dandelion Chocolate in SF– there are just so many! :-D Good to know about the TJ blocks too– I wasn’t sure if that was considered “good” chocolate…
I love Recchiuti! And Dandelion is awesome too…. but they don’t sell in bulk yet.
Also skipping this one and the next few. Traveling to visit family in the U.S. until mid-May. See you all then!
Oooh, where will you be in the States?? Travel safely! :)
Hi Dafna! I’ll be visiting family in Florida and Phoenix.
I’m skipping as well– still catching my breath from St. Paddy’s Day baking, and I’m working on Lemon Bars! :)
skipping this one too guys!