R&D Batch
At Big Spoon Roasters, we’re committed to changing the way people think about nut butter, and that means constant innovation. Together with our Limited Batch Series, our R&D Nut Butter Series is a major part of that commitment.
It's rare for even a small batch food-maker to create eight new recipes in a year, much less to commit to creating eight new recipes every year! However, creating these new recipes brings us great joy, and we're so excited to share them with you!
Our super-small R&D batches allow us to push the limits of what a nut butter can be, and to do that, we draw inspiration from all kinds of things, including favorite ingredient combinations and textures that may only exist in our imaginations. Great food memories also inspire us to keep dreaming, experimenting, and infusing creativity into our recipe development process.
Our Spring 2024 R&D Batch is Black Forest Cake Almond & Cashew Butter!
Our spring 2024 R&D batch is Black Forest Cake Almond & Cashew Butter. Inspired by the classic Black Forest Cake, or Schwarzwälder Kirschtorte in German, our newest R&D Batch nut butter evokes its namesake’s beautiful combination of dark chocolate, tart cherries, vanilla frosting, and of course, Kirschwasser, or cherry brandy. Handmade with heirloom Mission almonds, Organic cashews, a fudgy, caramelly oat milk chocolate from TCHO, a fruity 70% dark chocolate from Videri, Michigan Montmorency cherries, Organic coconut nectar, cherry oil, and Jacobsen sea salt, our Black Forest Cake Almond & Cashew Butter will take you to the snow-capped peaks of Bavaria just as our American summer is kicking into gear. Speaking of summer, this nut butter is incredible drizzled on ice cream, dolloped on bananas, as a dip for strawberries, and as a topping for the ultimate Belgian waffle experience.
About Black Forest Cake
Historians believe Black Forest Cake originated in the late 16th century in Germany’s Black Forest, or Der Schwarzwald, in the state of Baden-Württemberg. It was during this era that chocolate was first integrated into the region’s cakes and cookies. Already known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry), local bakers did what came naturally and combined these things together into a wonderful chocolate confection with cream and cherries. It is thought that the cake is named after this brandy, which takes 22 lb (10 kg) of cherries to make one 750 ml bottle. We should also note that the baker Josef Keller (1887-1981) is recognized as the inventor of the Black Forest cherry cake as it is most often prepared today. Keller was a pastry chef in Bad Godesberg, and in 1915 created and recorded the recipe for the modern “Black Forest Cherry” cake.
We hope you enjoy our nut butter interpretation of this classic dessert and can’t wait to hear what you think!
We'd love to hear your thoughts! If you tried this or any other R&D Batch, please fill out this feedback form. We consider customer feedback when making decisions about upcoming Limited Batch releases, so if an R&D Batch is well-loved, you may see it again!
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BLACK FOREST CAKE ALMOND & CASHEW BUTTER PRODUCT DETAILS
Ingredients: Heirloom Mission Almonds, Organic Fair Labor Cashews, TCHO Oat Milk Chocolate (Cacao Beans, Cocoa Butter, Coconut Sugar, GF Oats, Cashews, Cane Sugar, Sunflo
wer, Vanilla), Videri 70% Dark Chocolate, Michigan Montmorency cherries, Organic Coconut Nectar, Cherry Oil, Jacobsen Sea Salt
Allergen Info: This product contains almonds, cashews & coconut. It may contain traces of other tree nuts.
Nutrition Facts: Serving Size: 2 Tbsp (29g or 1oz), Amount Per Serving: Calories 160, Total Fat 14g (18% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 40mg (2% DV), Total Carb. 6g (3% DV), Fiber 3g (11% DV), Total Sugars 3g (2g added sugar), Protein 6g, Vit. D (0% DV), Calcium (6% DV), Iron (6% DV), Potassium (4% DV), Magnesium (15% DV).