The commercial combination of chocolate and peanut butter is coming up on its 100th anniversary! Most culinary historians seem to agree that the first formal blending of the two was done by H.B. Reese in 1928. Reese, who was working for Hershey at the time, did the work at home down in his basement. After countless experiments, he came up with what the world has come to know as Reese’s Peanut Butter Cups. Hershey sold Reese the chocolate, Reese made the candy, and sales boomed. In 1963, Hershey bought the business and continues to own it to this day.
What they don’t own is a patent on putting chocolate and peanut butter together. And, I’m happy to say, the Creamery has come up with a terrific combo of the two! Lots of Guittard dark chocolate laced with a large amount of a Canadian peanut butter made solely from dry-roasted organic Valencia peanuts and a small bit of sea salt. (The pastry chef at the Third Falcon restaurant in Brooklyn, Gavin Len, apparently loves this particular brand of peanut butter!) The gelato goes to the next level when chunks of the Candy Manufactory’s chocolate-peanut-butter confections are blended in!
The gelato makes a great affogato—just carry a cup of it down the walk to the Coffee Company and order up a shot of Espresso Blend #1. Great, too, paired with Oat-rageous Funky Chunky cookies, or made into a milkshake! My own “secret tip” is to try it topped with a spoonful or two of really good strawberry jam!
