Ingredients
1/2 pounds Dark Chocolate
1 cup Peanut Butter
1/4 pounds Powdered Sugar
Method
Sources
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Recipe1M+
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Premium French chocolate — ganache, truffles, professional pastry
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium French chocolate — ganache, truffles, professional pastry
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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temper the chocolate (see the note in the short description). this can be done by hand, or with a tempering unit. the tempering unit is much easier. with a hand mixer, beat peanut butter and powdered sugar together, until combined and fluffy. you can use foil cupcake wrappers, or silicone, of any size. (i have a grande size featured in the picture.) fill wrappers 1/2 way with chocolate. using a brush (or fingers), make sure the sides of the cupcake wrappers are completely covered with chocolate. pipe in peanut butter mixture, filling cups 2/3 full. cover with tempered chocolate, making sure to cover all the peanut butter. refrigerate for 25 minutes. enjoy!