The Reaves' Peanut Butter Cup was created by Pastry Chef Jason Reaves as part of the June 2009 Deep Plate exercise.
Chef Reaves of the Market Salamander in Middleburg, Virginia created a peanut butter-pâté sucrée, filled with chocolate mousse and peanut butter cup crème. The tart sits on top of three peanut butter cake balls, which have been rolled in black and white sesame seeds, and crushed cocoa nibs. The sauce is a Hawaiian sea salt caramel.
