This is a post about chocolate. (Yes, I know I came up with a very clever post title.) There will be a lot of photos. I will intersperse these photos with little nuggets of information about chocolate. At the end, there will be a recipe. You can thank me later. (I accept chocolate as thanks. Email me; I’ll give you my address. No, seriously.)
French: Chocolat. Italian: Cioccolato. Spanish: Chocolate. German: Chokolade. Russian: Choclate. Finnish: Sukkla. Sweedish: Choklad.
Phew (*whipes brow*). Now, if any of us ever find ourselves in a chocolate emergency in another country, we can at least write “chocolate” on a napkin. Don’t say I never gave you anything.
The scientific name of the cocoa plant is Theobroma cacao, which translates to “food for the gods” in Latin. Clearly, those scientists knew what was up.
1 pinch salt
1 tsp vanilla
1 packet stevia, or to sweetener to taste
¼ cup peanut butter
1 tablespoon flax seed
1/2 large banana
1 tablespoon cocoa powder
1. Melt Baker’s chocolate, salt, vanilla, and sweetener (or just use chocolate chips) in microwave or double broiler. Instructions here.
2. Using half of the melted chocolate, fill 18 paper mini-muffin liners with about 1-2 tsp of chocolate each. Make sure the bottom is covered. Put in freezer until solidified (about 5 minutes). They should look like this when you take them out:
3. While the chocolate is freezing, mix the peanut butter, flax seed, and banana until creamy. (I added cocoa powder, but this isn’t necessary).
4. Drop about 1/2 T of the banana peanut butter mixture on top of the frozen chocolate.