Today it’s time for another weekend bonus recipe. A recipe that uses a little something I recently picked up from Dorset Chilli Shop.
Their Chilpōctli – A full flavoured chipotle extract that I’d highly recommend but that’s also so similar in heat and usage to Grim Reaper Foods’ milder extracts that it hardly warrants a full post.
It’s simply a great
item that, when used sparingly, adds a wonderful, rich, savoury, multi-layered chipotle taste to just about anything. Perfect for con carnes but also today’s dessert.
Because that’s what I’m using it for. Chocolate cake.
Hello again everyone, I’m bringing my recipe forward a couple weeks this time to celebrate national curry week. Or is it national chocolate week?
God knows why we’re having both at once this year but I’ve had vague plans for chocolate curry for a long while so it’s about time that they saw metaphorical print.
It’s time I made a chocolate madras.
Welcome back everyone, today we’re looking at another Screaming Chimp sauce. Their hottest, The Stinger.
Another tuesday, time for another spicy review.
But this time it’s not another free sample I’ve been sent. It’s a limited edition craft beer made with anchos. And it’s selling fast!
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.
It’s only similarity is in its supposed richness.
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.
Hello again heat eaters, time for another smokey sweet treat you can make at home.
Today’s recipe: Chipotle cupcakes, soft simple cakes with a smokey hazelnut icing.
Happy tuesday again, everyone.
This week I wanted to showcase a less extreme sauce. I wanted to but the allure of my favourite chocolate was just too strong.
You see, I’m not the biggest fan of dark chocolate. I enjoy chilli chocolate regardless but I’ve still always wished for a milk version. Of course, that never seemed possible when I was younger, the lactose present was just too cooling. But now, in the age of ghost pepper everything, Grim Reaper Foods have delivered: Continue reading