Peanut Butter

  • In our regular back & forth trips from USA to Argentina, we have always brought peanut butter, hard to find except for hit & miss in barrio chino. In 2005, we brought only a jar for ourselves, but each year we seemed to bring a little more for friends. Last time, we brought 9 jars. Then we started seeing it in our neighborhood chinos, and thought we might not need to keep packing it in.


    In the months we’ve been unable to return to Argentina, I’ve wondered if peanut butter and other imported foods have, once again, become harder to find?

  • In our regular back & forth trips from USA to Argentina, we have always brought peanut butter, hard to find except for hit & miss in barrio chino. In 2005, we brought only a jar for ourselves, but each year we seemed to bring a little more for friends. Last time, we brought 9 jars. Then we started seeing it in our neighborhood chinos, and thought we might not need to keep packing it in.


    In the months we’ve been unable to return to Argentina, I’ve wondered if peanut butter and other imported foods have, once again, become harder to find?

    Look what I made this morning...Bocadito Marroc. The missus bought me this jar of peanut butter the other day in the greengrocer....I saw La Anonima are also selling peanut butter but a different brand. Both are Argentine produced. Not the crunchy type but smooth.


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  • Recipe, please? I love those Marrocs! This looks like Reese’s Peanut Butter Cups, only with better, creamier, dark chocolate....

    They're actually very simple to make....if I can make 'em anyone can!!

    Most recipes on You Tube where I got mine are similar. Here's what I used. 300gr milk chocolate 150gr white chocolate. Uisng a bowl over a pot of hot water melt half the milk chocolate adding two soup spoons of peanut butter. Line a square dish with plastic film and pour the mixture in. Give it a shake to make it level then put it in the freezer. Now melt the white chocolate and mix in two spoons of peanut butter by the time you do this the fist batch will have hardened enough for you to pour over the top. Then it's just a case of doing the same again with the other half of the milk chocolate. Bung it back in the freezer until it hardens then cut it up into squares.

    You can vary the amount of chocolate/peanut butter depending how much you want to make.

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    Milk chocolate from the same place

    Yes. Next time I shall also get dark chocolate which they also had and add it as a third layer instead of two layers of the milk. I shall get the name of the makers of the chocolate as I forgot to take note of it. They sell it loose or in kilo bags.

  • Milk chocolate from the same place? serafina , do you have any sourcing ideas in our ‘hood?

    I don't. Unfortunately since we moved to Capital, my husband's diet has forced me to stop baking. I don't have the time or energy to learn to bake vegan cakes. It is possible and they can still be yummy, if only I knew how to do it. From my research, it is not possible to simply switch animal-derived ingredients with non-animal, because of the text, texture, behavior when baked etc.


    I do follow some vegan recipe pages based in Argentina, because foreign vegan recipes call for ingredients which are not available here (either because they are semi-refined or imported).

  • The transition to cooking vegan must be a near-impossible challenge. We always think of vegan main dishes, but of course pastries are another challenge.

    In Mar del Plata there is a lively vegan community and a couple of people have started making and selling their vegan pastries. Most vegan cookers/bakers just make plain scones/biscuits/cookies. But a couple do also wet cakes (such as sponge cakes with fillings, creams etc.) which are delicious and easier to digest.


    I have been looking for the same thing in Capital, but I only found one retired lady doing them on order. She explained that she had to keep her cakes simple because some ingredients are too expensive, so the cake price would be out of market. She bakes at home.

    She says the vegetable cream (to make vegetable whipped cream) is so expensive, it can easily double the price of a cake.