tag:blogger.com,1999:blog-1708886435557896439.post2212899901493213085..comments2020-02-27T23:30:03.194-08:00Comments on Chocolate + Chard: ROSEMARY HONEY CASHEW BUTTERChocolate + Chardhttp://www.blogger.com/profile/01381624417651553020noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1708886435557896439.post-40588888331457871862013-05-04T06:05:29.607-07:002013-05-04T06:05:29.607-07:00Hi Alanna! I've had a couple experiences tryi...Hi Alanna! I've had a couple experiences trying to make almond butter where the nuts never went past the ground state and into the oil-releasing, buttery state (which is beyond maddening and I haven't quite figured out why it wouldn't turn). If you add maple syrup, I would coat the nuts in it and roast them at a moderate heat until the syrup crystalizes before processing the nuts rather than putting the liquid syrup into the processor; same with the oil. If you want to add liquids, add them at the end, after the nuts have already turned to butter. I'm not sure about 'leaking out liquid fat', but the mixture will release oils gradually and usually seizes a bit and turns into a congealed ball that rolls around the food processor before it turns to delicious butter. I hope that's helpful!Chocolate + Chardhttps://www.blogger.com/profile/01381624417651553020noreply@blogger.comtag:blogger.com,1999:blog-1708886435557896439.post-31763976613469293442013-05-03T10:38:52.553-07:002013-05-03T10:38:52.553-07:00This combination of flavors sounds incredible! I l...This combination of flavors sounds incredible! I love rosemary in sweets. I tried making cashew butter the other day, before I saw this post, but the mixture broke and never smoothed out. I thought this was due to adding to many other ingredients (maple syrup and coconut oil). But after reading this post, I'm wondering if I should have kept going? Does the mixture tend to seize up and leak out liquid fat before re-emulsifying? Thanks for this lovely post. :)Anonymoushttps://www.blogger.com/profile/12119084159373694625noreply@blogger.comtag:blogger.com,1999:blog-1708886435557896439.post-43225152926754648302013-03-15T04:46:24.202-07:002013-03-15T04:46:24.202-07:00My pleasure! Glad the inspiration is becoming rec...My pleasure! Glad the inspiration is becoming reciprocal ;o).Chocolate + Chardhttps://www.blogger.com/profile/01381624417651553020noreply@blogger.comtag:blogger.com,1999:blog-1708886435557896439.post-42068416665496053502013-03-15T04:33:41.575-07:002013-03-15T04:33:41.575-07:00GUH! Looks gorgeous Mere. Thanks for sharing this ...GUH! Looks gorgeous Mere. Thanks for sharing this inspired combination of flavours with us!<br />xox, Sarah BSarah Bhttp://www.mynewroots.orgnoreply@blogger.comtag:blogger.com,1999:blog-1708886435557896439.post-68566068361756305842013-03-14T18:08:00.879-07:002013-03-14T18:08:00.879-07:00Hi Ashley! :) Thanks so much for checking out my ...Hi Ashley! :) Thanks so much for checking out my link and commenting! Yes - such a good idea. I was trying to figure out what this would compliment well (as I only got as far as eating it directly from the jar, haha). My initial thought was something a bit savory like a dark rye bread, but I bet it would pair beautifully with sweet potato.Chocolate + Chardhttps://www.blogger.com/profile/01381624417651553020noreply@blogger.comtag:blogger.com,1999:blog-1708886435557896439.post-83168492417651349602013-03-14T17:51:45.809-07:002013-03-14T17:51:45.809-07:00Oh my gosh. I bet this would be amazing on a bake...Oh my gosh. I bet this would be amazing on a baked sweet potato!!Ashleyhttp://www.edibleperspective.comnoreply@blogger.com