Sometimes I’m afraid that I blame too much on being a rookie blogger. Like the matcha-not-matcha biscotti.
I made these matcha biscotti, and while they were delicious, they did not taste like matcha. So I made them again with more matcha, and they still did not taste like green tea. I wanted to make them a third time, but by then I was down to one bag of almond flour, and I needed to make it last until my next order came in.
Chex mix, on the other hand, I can nail every time. That’s the beauty in Chex mix. It’s reliable. It always tastes good. You can’t mess up Chex mix. Even if you’re me.
Heck, you can’t even mess up chocolate-covered espresso beans, even if you’re me. I should know. BGE can be somewhat of a picky eater (who doesn’t like french fries??!), and he ate through two batches of beans before I could even make the mix.
Now, dipping the beans can be a little tricky. Luckily, Shelly, one of the Great Sages of Internet Sweets, has wonderful advice on dipping small objects. Using a fork, dip a few beans at a time and then tap the fork to remove the excess chocolate – pretty much what you’d do to dip anything else. Then, using a chopstick or similar tool, flick the beans onto wax paper. Yes. You have to flick one bean at a time. But it’s really easy work. Almost meditative. And who wouldn’t want to meditate in chocolate?
I wasn’t sure if I should post this because it’s not a truly a recipe, and chocolate Chex mixes aren’t a new idea. But it came out exactly as I wanted, smells great, and tastes even better, so I figured that was more than enough.
Almond recipe from The Pescetarian and the Pig.