Jemini
Well-known member
- Joined
- Jan 27, 2019
- Messages
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I just spent the day making chocolate peanut butter balls for a Christmas party. Those things are incredibly good, but it is unreal just how much of a learning curve it is to figure out how to actually make them right.
It's made especially hard by the fact that I have a food sensitivity (which would just be straight up called an Allergy in Europe, but the American definition requires it to have an IGE reaction in order to be called an allergy) to hydrogenated oils. This means I have to use the brands that are just peanuts and salt, which is much thinner than the more familiar peanut butter brands. This means that I practically have to do a high-wire act with the temperatures of the chocolate and the peanut butter, repeatedly putting the peanut butter back in the fridge for periods of time and also letting the chocolate cool a bit after re-melting it and making sure both of them have a temperature right within that sweet zone not to cause the peanut butter to turn into a puddle instead of a ball before I get it back in the fridge.
Well, I eventually got the timing down and made a whole load of them, and now I'm proud of my accomplishment and wanted to do a thinly veiled brag about my accomplishment in chocolateering in the form of asking all of you what are some holiday sweets you all enjoy? And, since I talked about my cooking story, how about we open the floor to some of your experiences in creating these delicious sweets as well?
It's made especially hard by the fact that I have a food sensitivity (which would just be straight up called an Allergy in Europe, but the American definition requires it to have an IGE reaction in order to be called an allergy) to hydrogenated oils. This means I have to use the brands that are just peanuts and salt, which is much thinner than the more familiar peanut butter brands. This means that I practically have to do a high-wire act with the temperatures of the chocolate and the peanut butter, repeatedly putting the peanut butter back in the fridge for periods of time and also letting the chocolate cool a bit after re-melting it and making sure both of them have a temperature right within that sweet zone not to cause the peanut butter to turn into a puddle instead of a ball before I get it back in the fridge.
Well, I eventually got the timing down and made a whole load of them, and now I'm proud of my accomplishment and wanted to do a thinly veiled brag about my accomplishment in chocolateering in the form of asking all of you what are some holiday sweets you all enjoy? And, since I talked about my cooking story, how about we open the floor to some of your experiences in creating these delicious sweets as well?
