Say It. I Dare You.
View Single Post
View Public Profile
Send a private message to Saria
Find More Posts by Saria
Join Date: Aug 2008
Wednesday, July 6, 2011 at 02:00PM
Speculoos à Tartiner | David Lebovitz
I'll stick to baking speculoos myself (Dutch or Belgian ones). I suspect I'd find this stuff too sweet, much like Nutella (unless homemade, though commercial Nutella is nice in desserts like souffle and bread pudding).
Recently I've had some Caprice chocolate wafers, and it really is funny how the palate changes. I find them so over-the-top sweet now compared to when I was just a teenager.