No post from me today but I do feel like Sweet Kitchen Science’s use of the Grim Reaper’s chocolate is worth sharing.
In my experience, the white “Purgatory” chocolate is delicious, slightly floral and usually about a two out of ten heat but, due to natural varience in the crops of ghost pepper they use, can be as high as a four on occassion.
Whatever its heat, though, the rest of this recipe should keep it down to a reasonable level for most people. Enjoy.
10 minutes, even a football player can bake this. Thank you BBC. The chilli touch is mine, just because I’m attending a party at an indian friend’s house. They constantly laugh at my disgracefully low resistance to spicy food. I want to blend in…
Triple-Choc Chilli Brownies
275 g plain 50 % chocolate
275 g butter
100 g dark 70 % chocolate, in large chunks
100 g white chilli chocolate, in large chunks
175 g flour
1 tsp baking powder
0.5 tsp chilli powder
1 tsp vanilla extract
325 g sugar
Preheat the oven to 150 °C fan and line a 30 x 20 cm tin.
Melt the plain 50 % chocolate and butter over simmering water. Stir in the sugar and then add the eggs and vanilla. Fold in the sifted and premixed flour, baking flour and chilli powder. Finally fold in the chopped chocolates.
Pour the mixture into the tin and bake for 20 to 25 minutes until the…
Greetings, spice lovers. Today it’s time for a change of pace, something special I picked out before christmas but haven’t had time to show you until now:
The Wiltshire Chilli Farm’s Dark Habanero, a sauce supposedly as rich and dark in taste as it is in appearance.
This sauce is made specifically from the “chocolate” habanero, a dark cocoa-like brown breed of that well known hot chilli. It even has a smidgen of raw cocoa bean powder but, despite its cocoa content and “chocolate” chilli, the makers assure me that this isn’t a chocolate flavoured sauce. In fact, they even had to change its name from Chocolate Habanero because too many people got the wrong idea.
Hello again folks, it’s time for another winter warmer.
Today’s recipe, however, is a little less sweet than our last, being less of a snack or desert and more of a full on meal. What we’re going to be making this week is a scotch bonnet and sweet potato stew.
Hello again everyone, this week I’m going a little off schedule and bringing you an extra little bonus recipe. After all, what better way is there to celebrate the season of giving than with a free gift for you and a free shout out to one of my fellow food bloggers, Dana from I’ve Got Cake?
You see, I’m not bringing you my own creation today but rather adapting one of hers. With this, the 7-pod or 7-pot brainstrain:
According to various sources, this little sucker peaks at over 1.4 million scoville, making it the Guinness Book of Records’ third hottest chilli in the world but I cannot confirm with any degree of certainty whether that is the case. Guinness themselves don’t list any chilli that hasn’t once held the top spot.