Salty Sap

True confession: this Bon is about an ex-boyfriend. He was (still is) a great chef — the kind of talented that made you nervous — and he kept talking about how we should make an Atlantic Beach Pie Bon. Atlantic Beach Pie is special: saltine cracker crust, a bunch of citrusy custardy goodness, the whole thing. We didn't want to listen at the time even though he was absolutely, totally right. He was always right. Ugh! Some people are so talented that it’s actually frustrating.

We went the maple route because when we made the saltine ganache it had this texture like a crystalized caramel — buttery, crackery, melting in your mouth. Topped with petite crouton situations for crunch, finished with a little Maldon salt, all wrapped in a dark chocolate shell that grounds the whole wild ride. First it's all the same texture, then two different structures break down in your mouth at a similar speed but in a different way — and by the time it registers, all that's left is the deep end note of really good dark chocolate.

It's called the Salty Sap. Not because the ex was a sap, necessarily, but because the Bon is salty, ex-boyfriends make us uncomfortable, and it's fun to say. Bon appétit, you heart breakers.