April 20, 2010

Banana Nib Brittle Muffins

Theo Chocolate's Fantasy Flavor Bars add a whimsical element to classic recipes. Today, I baked with Theo's dark and crunchy Nib Brittle Bar. This chocolate bar pairs beautifully with bananas; I chopped it into bits and folded it into my classic Banana Chocolate Chip Muffin batter in place of the ever traditional chocolate chips. If you like your muffins on the sweet side then make sure to add an additional 1/8 cup - 1/4cup sugar, as the nib brittle bar has 70% cacao content versus the typical 60-65% I use for this recipe.

Tasting Notes:
Day 1 & warm from the oven:
Moist, fluffy, oozing chocolate and not overly sweet.
May need to add 1/8-1/4 C more sugar.

Day 2:
Moist, chocolate brittle crunch, not overly sweet.
Although I prefer my banana bread less sweet than other muffins, I may add 1/8 C more sugar in the next testing.

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