I’ve never liked candy.
I’ll admit it. I was the worst child in that sense – and the best in my parents’ sense. But eating sugar-flavored sugar never appealed to me growing up. It’s probably also why I never had any cavities (and still don’t – holla!).
Chocolate on the other hand, was a different story. Hershey’s Kisses, Godiva truffles, Reese’s cups; I could eat them all day. That craving has definitely not waned over the years, although it has become somewhat more refined, which I attribute to being in the Bay Area and having talented companies like Scharffenberger and TCHO right at my door.
Good chocolate makes a world of difference in pastry. There is so much going on when you have good chocolate – so many flavors! It’s pretty intense, and it lends itself to some pretty ridiculous desserts like these.
These little thangs were the result of (1) a rare rainy day in SF, (2) an attempt to use up said good chocolate that I was gifted, and (3), a reason to practice pastry furiously as I get ready to launch – wait for it – my first online sellable product!
I don’t want to say too much about the product yet except that you’ll be able to buy it directly off the blog and that you can eat it pretty much anytime – breakfast, snack, fro-yo topping, you name it. I’m pretty nervous and stoked, but I really do think that you all will love it and I hope it’ll work!
Until the launch, feel free to make a batch of these for a breakfast/snack/fro-yo topping. I used Cacao-Barry chocolate, so definitely take the time to get some good quality gear – these ain’t the Reese’s cups from your childhood cus they are way better.
Also, a question:
If you have ever sold a food item online, what are your recommendations on packaging and pricing?
Homemade Dark Chocolate Almond Butter Cups
(adapted from here)
- In a small bowl, mix the almond butter, butter, salt, brown sugar, and powdered sugar until it comes together into a sort of a dough. Refrigerate until ready to use.
- Line a half-sheet pan with a towel and then mini cupcake liners. The towel ensures they don’t move around.
- In a double boiler, melt the dark chocolate until smooth. Pour a thin layer over the bottom of each liner so it covers the bottom. Tap the sides slightly to make sure that the chocolate is evenly distributed.
- Refrigerate for at least 10 minutes until solid.
- In the meanwhile, take the almond butter mixture from the fridge and form little discs about quarter-sized and place on parchment paper until ready to use.
- Once the bottom layer of chocolate has set, place the almond butter discs over the top and flatten slightly if needed. Make sure that the discs don’t reach all the way to the edges of the liners – you want it to be a real “filling.”
- Pour the remaining melted chocolate over the discs to enrobe them completely, tapping to make sure they are evenly distributed. Refrigerate for at least 20 minutes until set.
- Store in the fridge or in an airtight container at room temperature for up to 2 weeks.