This week Maggie Sits down with Thom the General Manager of Fix and Fogg at the Eva Street Peanut Butter window.

The two discuss the Award Winning brand of peanut butter, why the product is demanded and exported all over the world, intriguing flavour combinations
and sourcing original artisan producers to collaborate with. The Peanut butter window serves a loaded toast for $6, so Maggie tries a smoky peanut butter with Saukraut and pickles, while delving into the dark chocolate, caramel salt and coconut nectar delight.
Jules Van Castello chooses our Wine Match 
 The Ferreria Tawny Port  is the pick! Even though it’s cold I like to chill down a bottle as its fresher and cleaner than drinking at room temp. Our house Tawny from day one has been the Ferriera which is a little lighter and more aromatic than your average tawny with rich creamy texture and nutty accents. At only $37 come into the store on Murphy street in Thorndon and delve into my collection of diverse, artisan and Lo- fi wine.

CHOCOLATE PEANUT BUTTER MOUSSE

  • 20 pitted dates, soaked 20 minutes in hot water
  • ¼ tsp salt

For the PB mousse:

  • 1 ½ cups good quality coconut cream, chilled
  • 3 tbsp Fix & Fogg Dark Chocolate Peanut Butter
  • 2-3 tbsp rice malt syrup, to taste

For the ganache:

  • 100g dark chocolate (70-85%)
  • 100ml coconut cream
METHOD 

For the date caramel:
Drain the hot water from the dates.
Blend dates and salt in food processor until smooth – pass through a sieve if date skin remains. Place date caramel in the fridge to cool.

For the Peanut Butter mousse:
Blend all ingredients together until completely combined and smooth.

For the ganache:
Bring coconut cream to a simmer, then pour over broken up chocolate.
Let sit for 5 minutes and then stir until smooth and combined.

Layer mousse, caramel, and ganache in a glass to serve.