My Australian friend Paul, who hails from Sydney but now lives in New York City, once commented he doesn’t understand Americans’ obsession with chocolate and peanut butter. He said Australians rarely pair those two bits of deliciousness in the same bite.
I couldn’t hear what else he said because I was too busy picking my brain off the floor. NO chocolate and peanut butter? What kind of crazy country is this? PB and chocolate is one of the world’s greatest pairings, like hot dogs and mustard, chips and guacamole, Coca-Cola and M&Ms!
I had no choice but to assume he was under some kind of peyote-laced hallucination. So I put the question to my other Australian friend Camilla, who happens to be a spectacularly talented chef and lives in Sydney.
Here’s what she said:
“NO, Australian families are not that big into peanut butter and chocolate. I can even still find the odd kid who has never tasted a Reese’s peanut butter cup (shock horror!!). However, it is becoming popular but it’s not the first combo you think of. Cherry and chocolate (Cherry Ripe bars), coconut and chocolate (Bounty bars) or whole peanuts in chocolate are popular but not peanut butter and chocolate.”
And there you have it: Australians really are Communists.
(Jake, for one, would keel over and die without a daily infusion of these two ingredients!)
UPDATE: Camilla was nice enough to share her recipe for Moist Chocolate Cake that she says “kicks arse every time she makes it….a classic Aussie fave, but maybe it needs a good peanut butter frosting to take it to the next level??” (Maybe Camilla really is partially American.)
- 2 sticks unsalted butter
- 8 ounces dark chocolate squares
- 2 cups sugar
- 1/4 cup cocoa powder
- 1/2 cup boiling water
- 1 cup percolated coffee
- 1 1/2 cups self raising flour
- 2 eggs
- 1 teaspoon vanilla extract