Tuesday February 25, 2014
Lately I’ve had these cravings.
Don’t get the wrong idea— there isn’t a BraveTot on the way (sorry, Mom). It’s just that I’ve never had the chance to work up an appetite. In a restaurant, you spend the day grazing on little bits of everything, so you’re never quite hungry. After eight to twelve hours of sugary snacks, dessert’s the last thing on my mind.
But now that I’m home, without a menu to maintain, everything sweet sounds good again. A craving hits, and suddenly I start throwing ingredients around in an indiscriminate whirlwind of sugar and flour. No plan, no purpose, no stress.
I don’t have to fret that something might seems too rustic for its price tag, or that it’ll clash with other flavors on the menu. I don’t have to worry about chocolate melting in the heat, or whether I made enough to last the night.
I’ve got nothing but my own cravings in mind, and that’s how these little cookies came about. They taste like Almond Joy, if Almond Joy had as much almond as coconut, a big hit of salt, and legit dark chocolate.
Toss a bar of white chocolate in the oven to develop a roasted flavor for a toasty take on hot chocolate.
Pastry chefs tend to bounce around from one job to the next, and after three years of staying put I’m on the loose again. A little bit behind my motivation for leaving my favorite kitchen behind.