Peanut butter and chocolate

Photo credit: Bob.Fornal (Flickr)
Photo credit: Bob.Fornal (

I apologize to everyone who is allergic to peanuts. Partly because this post is all about peanut butter, but mostly because it’s just so damn delicious.

Every year for the past three years, I have made a peanut butter banana chocolate pie on March 14. For you folks who aren’t math geeks, that’s pi(e) day. As in, 3/14 and 3.14. And really, an excuse to make and eat lots of pie.

Really, it’s an exercise in taking something that’s pretty cool, and making it extravagantly over-the-top. I looked at a recipe for peanut butter mousse pie in a chocolate crumb crust and thought, “you know, what that needs is some sliced bananas in the bottom of it, and maybe a layer of chocolate ganache on top for good measure.” And thus, the peanut butter banana chocolate pie was born. Next time around, I think I’ll take it further and caramelize the bananas in rum.

~~Science interlude~~

Peanuts are not a nut, they’re a legume. Ergo, people who are allergic to peanuts can still eat nuts – unless, of course, they’re allergic to nuts.

Peanuts are rich in an amino acid called arginine (arr-jin-een). Foods that are rich in arginine have been associated with higher likelihood of outbreaks of cold sores and, erm, outbreaks that are like cold sores. To be precise, it’s thought that an imbalance in the levels of two amino acids, arginine and lysine, is responsible for cold sores. (Outbreaks, that is. There’s a cute little virus that causes cold sores and the like in the first place.)

Incidentally, chocolate is also quite rich in arginine. Hrm. Arginine sure is tasty.

~~End interlude~~

There’s just something about peanut butter. It’s rich and luxurious, and that stick-your-tongue-to-the-roof-of-your-mouth feeling is comforting. It reminds me of being an awkward kid with pigtails. I’m pretty sure that when I was a kid, my parents gave me a spoonful of peanut butter just so I’d stop talking.

And peanut butter and chocolate? Divine. Baskin-robbins ice cream, all melty chocolatey with a ribbon of peanut butter stickiness? Yes, please.

I picked up some peanut buttery chocolatey things while in Seattle last week. It’s all research, you see. In my head, I’m creating the world’s best peanut butter and jelly bonbon. It’ll be one part peanut butter praline, one part grape jelly, and all kinds of grown-up, nostalgic tastiness.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food science, HomemadeTags, , , , 1 Comment

One thought on “Peanut butter and chocolate”

  1. The peanut butter and jelly bonbon sounds so nice so is the pie… However in my exprience the grape jelly/chocolate match is tricky. Which chocolate are you thinking about trying?

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