What the site covers
The guides cover cacao percentages, the main types of chocolate, melting and tempering, storing, baking, simple recipes, the chocolate and peanut butter pairing, and common allergens. A glossary explains the terms.
The name reflects the pairing that runs through our recipes. Chocolate PB is not connected to any chocolate maker, peanut butter brand, shop or restaurant.
How the guides are written
The guides draw on widely taught kitchen technique and on public food labeling rules. Where a number is involved, such as a tempering temperature or a cacao range, we give a rounded, commonly used figure and say so. Chocolates differ, so a maker's own instructions on the package take priority over ours.
The recipes are simple by design. They use a small number of ingredients that are easy to find, and each one lists its main allergens at the top.
About the mold bars
The chocolate bar diagrams on the home page and the types guide show what an example bar is made of. Each bar has 20 squares, and each square stands for about 5% of the weight. The splits are rounded examples meant for comparing types. Real bars vary from maker to maker.
What we don't do
- We don't make health or nutrition claims about chocolate or peanuts.
- We don't give medical advice about allergies. Please talk to a doctor or allergist.
- We don't name, rate, rank or recommend brands, and we don't list prices.
- We don't sell anything and have no partner or affiliate links.
Who the guides are for
The guides assume you have a stove, a bowl and a spatula, and little else. They suit someone melting chocolate for the first time, a baker whose brownies keep turning out dry, and a cook who wants to try tempering without buying a machine. A kitchen scale and a thermometer help, and the guides say when they matter most.
Spotted a mistake?
If something looks wrong or out of date, write to contact@chocolatepb.com with the page and the problem, and we will look into it. We can't answer questions about a particular person's allergy or health. Please ask a medical professional for those.
Questions about the site
Can I share a recipe from the site?
You are welcome to link to any page. Please don't copy the text in full onto another site.
Will you add more recipes?
We may add more over time, following the same rules: few ingredients, clear allergen notes and no brand names.