For some reason, every time you mention this product to someone, shock and revulsion cross their face and the old 'Chocolate and Cheese?' argument inevitably begins. But Philadelphia has never really been a proper cheese; it's just a creamy pot of smooth paste that somehow manages to be both satisfyingly cloying but also light and refreshing. If anything I would argue Philadelphia is bland in the most heavingly way possible; it complements whatever you put it with.
I've spread it across a puffy pillow of a bagel with flakes of coral smoked salmon shining on top and I've blended it with lemon curd to make a zingy and refreshing filling for a tart to be adorned with a treasure trove of fruits. Philadelphia works so well with everything, hence why Kraft have even produced recipe books for it, demonstrating its versatility. I've seen it used with all sorts, from pasta to fish dishes, and surely we've all made a cheesecake with it? And I bet a large proportion of those have been chocolate cheesecakes so surely there should not be an issue with combining it with Cadbury chocolate?
Actually Chocolate Philadelphia is surprisingly light at only 86 calories per 30g serving. And I personally would never use 30g in one go. A light spread across a digestive biscuit provides you with an instant chocolate cheesecake that feels and tastes like a real indulgent treat but without all the guilt. It makes a perfect substitute for a chocolate bar or a handful of biscuits.
Frankly, the only thing Silly about Chocolate Philly is that people will not even give it a chance. Try it, you won't regret it.
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