Chocolate Review! Mahalo bar and peanut butter patties

Another trip down the chocolate aisle has produced two new contenders. I’ll jump right in, starting with the Mahalo bar made by Go Max Go. This is like a vegan almond joy, with smooth milk chocolate coating the sweet, dense coconut interspersed with almonds.

The Mahalo is a definite success, with the chocolate tasting milky and the whole thing not being too sweet but still giving you that candy bar high. A tasty and satisfying find for $3.

Next up are the Golden Smackers peanut butter patties, I had high hopes for these. They taste okay at first. The chocolate is not bad, the peanut flavor is fairly low but then there’s this odd bitter aftertaste. I’m not sure if I got a bad batch, sometimes sesame can taste that way. I would probably not get these again but I’d be willing to give it another try if they were sampling them.

PS: While we’re on the topic, these homemade almond joy bites from tasty-yummies look delicious if you’re in the mood to make some.

Rosemary faux foccacia

Foccacia is a yummy, almost moist bread with a “springy” texture when done right. I swear I followed a standard recipe, but mine turned into something closer to a normal bread.

I’m guessing I kneaded it too much but the result was very tasty so I’ve left the longer kneading time below (usually it’s 1 minute).


  • 1 (.25 ounce) package active dry yeast
  • 3 tablespoons honey
  • 1/3 cup warm water
  • 2 cups all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon artisan salt
  • 1-2 teaspoons dried rosemary


  1. Combine water, yeast and honey in a mixing bowl, stir slightly and leave till yeast dissolves (5 minutes).
  2. Add flour, salt and 2 tablespoons of olive oil to the yeast and stir until it begins to take shape.
  3. Knead the dough for 5 minutes, lightly oil the bowl and turn the dough to coat it.
  4. Leave to rise in a warm place until doubled, 30 to 60 minutes.
  5. Preheat oven to 500 degrees F.
  6. Knead the dough briefly then cut in half and form square shapes.
  7. Sprinkle with artisan salt and dried rosemary.
  8. Bake until golden, usually 10-15 minutes.

Best eaten hot from the oven. Slather with fresh butter or dip in olive oil and vinegar.