Choc Nut

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

The original Choc NutIt has often been said that getting copied should be treated as flattery. Only the good ones get copied, they say. Personally, I don’t subscribe to that philosophy but, in the case of Choc Nut, getting copied never hurt its supremacy in the Philippine Choc Nut market. King’s Choc Nut, in the photo, has its copycats. But they don’t measure up to the original.

Choc Nut is a combination of ground peanuts, milk, sugar and cocoa. Loosely speaking, it is a chocolate bar. Unlike most chocolate bars, however, King’s Choc Nut does not melt, does not easily turn oily when exposed to heat (unless you leave it the whole day inside a car parked under the hot sun) and does not harden like rock when kept in the fridge.

Choc Nut is crumbly like polvoron but smoother, sweet without going overboard, creamy and sticky once in the mouth but leaves no trace of oil on the fingers. It is so good and there is nothing like it. Even snobs who wouldn’t be caught dead eating cheap local food go gaga over Choc Nut.

Yes, Choc Nut is cheap. A bar (about 3 inches in length, and half an inch in width and depth) costs about PhP 1.00. At PhP 51.00 to US$ 1.00, you do the math.

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