In case you’re wondering what my inspiration was: here it is! A pan of Nigella’s Lawson’s peanut butter squares which crackled when Beardy boyfriend attempted to cut them. “Hmm”, I mused. “The cookbooks I read never seem to give me helpful tips about waiting until the chocolate doesn’t crackle!” And thus the inspiration for the Beardy baking blog: a blog where you could actually share that chocolate needs to sit at room temperature before you can cut it up.
I won’t share my attempt to make these squares yet (I’m not happy enough with them at the minute!), but coming right up: various tips of my baking trade! Welcome!