at Wed, 26 Jan 2005 17:20:36 GMT in <1106760036.575810.219120
@c13g2000cwb.googlegroups.com>, (SC) wrote :

>Yum, it all sounds so good. Which natural/pure peanut butter do you
>prefer?

My first choice is the grind-your-own organic peanut butter I can get at my
local co-op. If there's a natural foods store or co-op in your area, it's
quite possible they also have such a setup, and if so, this is the best one
to use.

Second choice is the Maranatha Organic Unsalted peanut butter.

Next down the list is Arrowhead Mills' organic peanut butter.

After that is Kettle Foods peanut butter.

And there are many, many others. It's likely, however, that at least
somewhere local will have the Maranatha organic so even if you don't have
grind-your-own you probably won't need to look much further than the #2
choice.

Be sure to get "creamy" varieties for any of the jarred types since that
produces the best texture.

> The peanut butter center rolled in a firm ganache is a great
>idea. I might have to try that one.

There are lots of truffles you can make along similar lines. Try condensed
raspberry or blueberry paste (simply cook down fresh or frozen berries till
they achieve a paste-like consistency), jam, coffee cream, cinnamon-
flavoured butter... the list goes on and on. All of these also work well
blended into the truffle base. With coffee or cinnamon, however, it's more
effective simply to grind up finely and add.

>Thanks again for all of your help, Alex.
>
>Stef
>

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)