There’s this strange and wonderful thing called the internet. On it, you can read the news, catch up with friends, share your thoughts on the day, and find up to the minute tidbits about just about anyone. It’s really a marvelous and scary place sometimes.The other day, I was doing a little bit of all those things. I found myself on Twitter, which I use infrequently at best, and this tweet came across my screen. It was from a fellow blogger – many of you probably saw the same tweet, in fact. It was from Jennifer Perillo, she of In Jennie’s Kitchen, and it read “He’s gone. And my heart is shattered in a million pieces.”
I don’t know Jennifer. I’ve never met her. I’ve followed her on Twitter for a while now, and I read her blog. I know that she and I are about the same age, we both have two small children, and we both love our husbands dearly. I know that she works hard to feed her family healthfully and sustainably. That’s about all, though. We’re not friends in even the remotest sense of the word. But when that tweet rolled across my screen, my heart broke for her. I didn’t even know what it meant at the time, but I knew it must have been something terrible.
Later that day, or maybe early the next, I learned that Jennie’s husband had died suddenly of a heart attack. And I watched as a virtual community gathered to show their support. And I marveled at the strength of a woman who could take time during mourning to post this video, and then this beautiful tribute, in memory of her husband.In the second post, Jennie asked that everyone reading make a peanut butter pie, her husband’s favorite, in celebration of his life. It’s a fitting exercise for a community who came together through food, and a it’s amazing to see the number of people who’ve signed up to participate on the facebook event page. I’m sure most of them are like me – we don’t know Jennie, but we want her to know that she and her girls are thought of and supported during this difficult time. And that the memory of her husband, and the love they shared, will not be forgotten.
The night that first tweet came across my screen, I was struck to my core by the tenuous nature of life. I hugged my boys extra long when I put them to bed, and I made it a point to tell my husband how much I loved him before we said good night. The truth is, we never know what tomorrow, or even later today, may bring.
Peanut butter and chocolate is also my husband’s favorite flavor combination. He could eat an entire bag of Reese’s peanut butter cups in one sitting if I’d let him. We’re headed to an end-of-summer pool/dinner party with some friends tonight, so I thought it only appropriate that I make these little peanut butter pies in mason jars to share with everyone. They were made, after all, in celebration of life.
Peanut Butter Pie for Mikey
yields: 12 servings
Ingredients
- 8 oz. chocolate wafer cookies
- 4 oz. butter, melted
- 4 oz. semi-sweet chocolate chips
- 1/4 cup chopped peanuts
- 1 cup natural peanut butter
- 8 oz. mascarpone cheese
- 1 cup powdered sugar
- 1 cup heavy whipping cream, whipped to stiff peaks
- Place the cookies in the bowl of a food processor and pulse to create crumbs.
- Turn the food processor on and pour the melted butter through the feed tube
- Spoon three heaping teaspoons of the crumb mixture into 4-oz. mason jars – there should be enough crumbs to do 12 small jars.
- Press the crumb mixture int the bottom of the jar with your thumb. Refrigerate to set.
- Melt the chocolate in the microwave.
- Once crust has set, spoon a teaspoon of melted chocolate into each jar and sprinkle chopped peanuts on top. Refrigerate to set.
- Combine the peanut butter and mascarpone cheese in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium-high to combine.
- Slowly add the powdered sugar.
- Stir in half the whipped cream, just to loosen the peanut butter mixture. Carefully fold in the remaining cream, creating a mousse-like filling.
- Place the filling in a zip-top bag fitted with a 1-inch star piping tip. Pipe the mousse into the mason jars.
- Sprinkle with chocolate chips to garnish.
- Enjoy!
Hug your families, and tell them that you love them every day.
Thank you, Jennifer Perillo, for inviting us to celebrate with you.
FAQs
The percentage of cocoa you see on a label is the measurement of the chocolate bar's weight that comes from actual cocoa beans (including cocoa liquor and cocoa butter), also known as cocoa mass. So the percentage is a simple calculation of the cocoa mass divided by the total weight of the bar.
What is the ratio of cocoa mass to cocoa butter? ›
In short, the paste obtained from the beans of the cocoa fruit is called cocoa mass. It has an average of 45% cocoa powder and 55% cocoa butter in its composition. This ratio differs in each cocoa bean.
Is dark chocolate real chocolate? ›
Dark chocolate contains 50-90% cocoa solids, cocoa butter, and sugar, whereas milk chocolate contains anywhere from 10-50% cocoa solids, cocoa butter, milk in some form, and sugar.
What is the ratio of sugar to cacao? ›
However, a commonly recommended starting point is a 1:2 ratio. This means using 1 tablespoon of cocoa for every 2 tablespoons of sugar. This ratio provides a good balance of chocolate flavor and sweetness, making it suitable for a wide range of desserts, including brownies, cakes, and cookies.
Which cocoa butter is best for chocolate? ›
Introducing Mangharam 100% Pure & Natural Cocoa Butter
This product is Food Grade and can be used for making chocolates and confections. It has a pure Cocoa aroma and a natural creamy colour.
Which chocolate has the most cocoa butter? ›
Couverture chocolate contains a higher percentage of cocoa butter – at least 31% – than baking or eating chocolate. This high percentage of cocoa butter gives the chocolate a glossy finish and a firm snap when properly tempered. It is available in dark, milk, and white chocolate varieties.
What percentage of cocoa is best for baking? ›
Baking Chocolate
These are bars with about 60 percent cocoa, 40 percent sugar and no added cocoa butter. This variety of chocolate is intended (as you might guess) for baking.
What is the best oil to mix with cocoa butter? ›
You need butter (Shea or cocoa work great – not like the edible kind you put on toast 😉 ) and a liquid oil. I used avocado oil for this endeavour. I find it to be one of the less greasy oils, but you can also use sweet almond, macadamia, grape seed, olive, coconut, whatever you want really.
How much cocoa powder to use in baking? ›
Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate. Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa's full flavor.
Is dark chocolate OK for kidneys? ›
Dark chocolate has many health benefits, including lowering blood pressure, improving vascular system function, and reducing total cholesterol and LDL. These significant benefits could reduce chronic kidney disease or kidney failure complications. However, milk chocolate bars can also harm those with kidney disease.
The clear winner.
Dark chocolate is by far the healthiest form of the treat, containing the least sugar and, because of its cocoa content, higher levels of substances that protect the body's cells. If sugar is your number one concern, Allers recommends looking for higher percentages.
Is it OK to eat dark chocolate every day? ›
As much as we all love indulging in dark chocolate, it's important to keep your intake in check and enjoy it in moderation. Stick to the recommended daily amount of 30-60 grams and savour each bite, knowing that you're not only treating your taste buds but also reaping some potential health benefits.
Does co*ke have more sugar than chocolate? ›
Now, let's add a bit more context: A 330ml can of Coca-Cola has just over eight teaspoons of sugar in it. A bottle of red wine (750CL) has around six. However, A craft chocolate bar (65g, 70% bar) contains about three/four teaspoons of sugar. Usually, most people drink the full can of co*ke in one sitting.
Is 2 tablespoons of cacao too much? ›
Cacao is very powerful on the central nervous system and eating large quantities can interfere with calcium retention. Don't consume more than 40 grams (or four to six heaped teaspoons) of raw cacao a day.
What does cacao do in baking? ›
Both cacao powder and cocoa powder will bring a deep chocolatey flavor to your baking. It's always good to try both and get familiar with the differences in flavor and your taste preferences.
How much cocoa butter is in a chocolate bar? ›
As Megan Giller writes in her book, “Bean-to-Bar Chocolate: America's Craft Chocolate Revolution,” “One 70 percent bar could include 50 percent cocoa solids and 20 percent cocoa butter; another could include 30 percent cocoa solids and 40 percent cocoa butter (that would create a very smooth, buttery bar!).
Does 100% chocolate have cocoa butter? ›
A 100% chocolate bar is made from 100% cocoa solids. This could either be 100% cocoa beans (usually that have been roasted) or any combination of cocoa beans and cocoa butter (both are considered cocoa solids and are added together to get the 100% number).
How much cocoa butter is in unsweetened chocolate? ›
Smoother chocolates will contain more cocoa butter, but unsweetened varieties generally have a cocoa butter content of 51-55%. So look out for this percentage, too. You might find it difficult to get unsweetened chocolate in your local supermarket, as it's not the most popular choice for eating.
Is cocoa butter in all chocolate? ›
Cocoa butter is a major ingredient in practically all types of chocolates (white chocolate, milk chocolate, and dark chocolate).
