^Speculoos 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.
Originally Posted by Saria
It's definitely sweet - I can only handle a tiny bit at a time. But mmm, oh so yummy!

ETA: I just realized... A little dollop of this stuff would probably be delicious on top of vanilla ice cream!

"And death is at your doorstep
And it will steal your innocence
But it will not steal your substance
But you are not alone in this"

My ability to turn good news into anxiety is rivaled only by my ability to turn anxiety into chin acne. - Tina Fey

Last edited by SCG; 07-06-2011 at 01:46 PM.