If you come to the Fuzzy Wups B&B with a bar of appropriate chocolate, one of two things will happen. Either it will be chopped up and used to top a pumpkin pie or, if you're staying overnight, it will be heated and have the gooey sweet part separated from the white fatty bits.
The gooey part makes excellent crepes. Come on a weekend when your pie maker is not engaged in wind energy research, and he will make them for you.
The fatty part can be substituted for butter in pie crusts, and smells like good chocolate when heated. Highly recommended for any filling that tastes good with chocolate.
As your pie maker types, a new coconut, almond and pecan pie is baking with a crust with 1/4 chocolate fat and 1/4 cup butter. Yes, we are open for dessert this evening.
1 comment:
I didn't know you were engaged in wind energy research at all, actually.
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