Tag Archives: weird

Dangerous Chocolate: Firecracker Bar from Chuao Chocolatier

In the words of the illustrious, Katy Perry, “baby you’re a firework, Come on, show ’em what you’re worth/Make ’em go, “Aah, aah, aah’/As you shoot across the sky-y-y.”

Yeah….

(I swear this connects.)

(Sorta.)

I was at The Fresh Market a few days ago and I was hungry for chocolate. So I found myself a nice, sensible dark chocolate bar to take home.

Then when I was checking out, I saw these fancy bars of chocolate by the register. They were in a basket and they looked intriguing. And they were a dollar off, so I just went for it. Cause I’m an adult who gets to make her own decisions.

Firecracker Chocolate via chuaochocolatier.com

Firecracker Chocolate via chuaochocolatier.com

What I bought was a bar of chocolate from Chuao Chocolatier. I’d never heard of them before, but they’re a Venezuelan chocolatier based in southern California. (In fact, they’re the first Venezuelan chocolatier in the US. So, there you go.) Their primary mission is to create “creating unusual, unexpected and delicious flavors.”

I like all those things.

So, I tried my chocolate bar: the Firecracker bar.

Made with sea salt, chipotle and popping candy.

…that’s right. Popping candy.

It’s beautiful dark chocolate, rich and just a little bit sweet. The sea salt balances the sweetness in the chocolate. There’s a bit of a little smoky burn from the chipotle. And then…the popping candy hits.

And it’s weird.

It’s fucking REAL weird.

But it’s not unpleasant. In fact, I rather liked it. It gives another dimension to the chocolate. The popping doesn’t add anything from a flavor perspective, but it’s a great experience. Like the movie just went from 2D to 3D. Just a final note as the chocolate finishes on your palate, which lends a bit of danger to your chocolate eating.

Will it a) explode and kill me or b) give me a nice sensation on the tongue? Perhaps one that will make me go “aah, aah, aah”?

The one weird thing about it is that all the squares appear to have words written on them. One set of little bricks I got said “lick, smile, flutter.” I don’t like my chocolate telling me what to do, alright? I’m going to lick whatever I want whenever I want.

Wait, that came out wrong.

Anyway, this chocolate will explode in your mouth. So put it in your mouth today.

Wait, that wasn’t better.

Help me out, Katy Perry.

Yeahhhh. Not better. But thanks for trying.

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Facebook Pie: Atlantic Beach Pie

If everyone else jumped off a bridge, would you do it?

If I’m being completely honest, I’d at least consider jumping off the bridge. Maybe there’s a big trampoline beneath the bridge. Or maybe there’s a beautiful lake filled with mermen. Sure, you MIGHT plummet to your death, but what if you were plummeting whilst being surrounded by the gorgeous vistas of the PCH?

The point is, just because everyone is doing it, doesn’t mean it’s always a bad thing. Sometimes it’s a bad thing (e.g., reading Twilight, watching Twilight, admitting you’ve read/watched Twilight). But it really isn’t always.

A few weeks ago, my friend Shaun told me about this pie she’d heard about on NPR called the Atlantic Beach Pie. It was a pie that was made at seafood restaurants in North Carolina back in the day. The theory was if you ate seafood, you really shouldn’t eat dessert because it would make you deathly ill. All desserts, except for this one.

Then I saw the recipe posted on Food52. I posted it to Shaun’s Facebook page and I started noticing it EVERYWHERE. Everyone was making it. Anna made it (and then made it again), then Alison made it, and so on and so forth. My friend Seton’s mom even called her, saying she was going to make ‘the Facebook pie.’ We were all jumping off the proverbial bridge together. And landing in a creamy, delicious pool of citrusy custard and whipped cream.

You want to believe that this pie is going to be weird. It has a saltine cracker crust. But one of my favorite treats is saltine toffee, which is simple, rich and salty-sweet goodness. (Note to self: make saltine toffee soon.)

Start with softened butter, smooshed up saltines and sugar and knead it all together into a ‘dough.’ I couldn’t get the saltine crumbs to come together. So I added a little more butter. Than a little more butter. Than it was almost another whole stick of butter. OOPS, MADE IT MORE DELICIOUS.

After a brief rest in the fridge, you bake the crust off, whisk all the remaining ingredients together, pour and rebake.

Seriously, I think the hardest thing about this pie is waiting for it to be cold enough to eat.

Go ahead, make this pie. Everybody’s doing it.

Pre-Whipped Cream. Or, Pre-Perfection.

Pre-Whipped Cream. Or, Pre-Perfection.

Atlantic Beach Pie, via Food52

For the crust:

  • 1 ½ sleeves of saltine crackers (about 6 ounces or 60 crackers)
  • ½ cup softened unsalted butter
  • tablespoons sugar
For the filling:

  • One 14-ounce can sweetened condensed milk
  • egg yolks
  • ½ cup lemon or lime juice or a mix of the two
  • Fresh whipped cream, for garnish
  • Coarse sea salt, for garnish

Preheat oven to 350° F.

Crush the crackers finely, but not to dust. You can use a food processor or your hands. (Just use your hands) Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.

While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

Second piece. I ain't ashamed.

Second piece. I ain’t ashamed.

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