What exactly is Choc-Nut?
One is never a true Pinoy without putting his or her hands on this originally Filipino milk chocolate treat.
The name is a give-away - it contains cocoa powder and peanuts plus other ingredients like milk powder, cane sugar and some flavoring (which I reckon must be vanilla as it's readily available in the most ordinary of supermarkets all over the country).
For the uninitiated, the flavor can be described as a dried up praline paste but tad less sweet, a little salty and more milky. I get really ecstatic when I get a sight of praline paste in the kitchen. It must be the Choc-Nut longing doing it's tricks!. And because such childhood memories can never buckle down easy, I would spread praline paste on a piece of soft bread to end the craving.
In my upcoming book, Choc-Nut is transformed into a higher form. It forms part of the crunchy streusel topping of the baked paté-a-choux and the creamy creme patisserie filling. Can praline paste do a cover up? Not quite! Choco-Nut has its own nuances and the experienced will agree to the mildness and earthiness of its flavor.
To create balance, dark chocolate ganache sits at the bottom shell where fresh raspberries comfortably rest. The sour-salty-sweet combination guarantees longer enjoyment.
This and more in my upcoming #CNbakebook.