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But then us vegetarians won't be able to try your creation [img]frown.gif[/img]
What about cocoa butter or avacadoes or coconut cream? Er...I have rather expensive taste. Soy margarine? Would something like egg replacer powder or agar give anything like the consistency you want? Wouldn't shopped up dried fruit stick together anyway? The restaurant I used to work at made these treats that had dried fruit and seeds mixed with honey, peanut butter and carob powder all rolled into balls. They were sticky and quite dense, but they were yummy and held together.
How would one serve a dessert sausage? By iself? In choux pastry with whipped cream and chocolate like an eclair? Sliced up on a dessert pizza? On a stick?
I'm intrigued by this whole idea.
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You know, one of my good coworkers makes chocolate easter eggs with her daughter every year because her daughter is allergic to nuts and almost all chocolate "may contain nuts" these days.
The cool part is, they make the center, which is usually chocolate pudding or creamy icing and freeze it overnight. Then they make the chocolate coating the next morning and dip all the eggs, then frost them with neat designs. It sounded like such a cool tradition, I had to ask for the recipe.
Mmmmmmmmmm.... homemade chocolate easter eggs!
* drools *
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hmmmm...do I see the beginnings of an official STP Cookbook?
I think I do.
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Good one Crazy!!! why do I see that working?
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Honey! I can't believe I didn't think of honey!
