Sweet Alchemy

Hey folks, it’s been almost a month since the intersection of international chocolate day and national curry week, when I featured The Chilli Alchemist‘s Dark Matter Chocolate, and, in that time, I had hoped that I’d also be able to show off their sauces.

Unfortunately, that hasn’t been the case.

Major computer problems have slowed down the release of the video in question and, while I’m working on a solution as we speak, it may still be a short while before I can properly feature the company’s main range. So, for the time being, you’re going to have to make do with their dessert toppers, instead:

An indulgent-sounding pair of chilli chocolate and salted caramel spreads, wrapped in equally dark and decadent-looking labels which have only heightened the excitement that I already had for them.

I’ve been looking forward to these two for quite some time now and, if they’re even half as good as I imagine, they’re going to be utterly amazing. So let’s see how they compare to my mental image, shall we?

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A Ketchup Comparison

Sup dudes, it’s time for that Chillichup that I mentioned. Time that I finally talked about Carrington’s milder, more ketchupy, main product.

But, since I didn’t much care for their harissa, I’m going to throw another, far hotter, ketchup into the mix, as well, from a company that I’ve previously enjoyed without fail. Hot Face Sauces’ Killer Ketchup, adorned with the seasonally appropriate mask of horror movie classic, Jason Vorhees:

That way I can be sure that at least one of today’s items will be worth recommending.

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The Chocolate Curry Combo

Hey folks, today’s going to be a bit of a weird one.

You see, I’m celebrating international chocolate day, for the very last time, but it’s also the end of national curry week. The same bizarre blend of food holidays that we saw in twenty eighteen but, this time around, it falls on a tuesday.

So, instead of a recipe, I’m bringing you a thematic review. Or two, since I have nothing on hand to match both celebrations and haven’t had since Monteƶuma’s satay bar.

That said, though, I still think I’ve got some pretty exciting products to share with you today:

Fire Foods’ Tandoori Butter and The Chilli Alchemist’s Dark Matter chocolate.

One’s a blend of indian spices with a peanut butter base and the other’s a seventy percent dark chocolate with mint and popping candy, in tribute to the Alchemist’s Melliculus range. The first thing to come from the brand since Russell, of Grim Reaper Foods, took over.

Though it’s taken me a little while to get to it, because I wanted to hold off on writing about this one until its second batch.

I’ll explain why that is and why I won’t be celebrating international chocolate day again in my main post but first, I want to quickly mention the one thing that links today’s two products: Their use of ghost pepper.

Probably not a tonne of it, judging by everything else that I’ve had from Fire Foods and the Grim Reaper. Just enough to provide a pleasant, medium warmth and maybe some of that delicious, full-bodied, red chilli flavour.

Let’s have a closer look, shall we?

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Chilli with a Cause

Hello again, everyone. For this week’s review, I have another collaborative product on my hands, courtesy of Brighton Hot Stuff. A second free sample that they’ve sent me, made in conjunction with another organisation.

Unlike their Cauldron, however, this bird’s eye sauce is entirely their own creation. They aren’t working with another producer and they’re not using someone else’s fermented base but they are still making a big deal out of who supplies the product’s namesake peppers.

Because those peppers aren’t your average, supermarket sort. They’re a native african bird’s eye strain, grown in uganda by a charity called “Chilli Children”.

This sauce has been made, in conjunction with that charity, to highlight both their cause and the fierce heat and flavour of the peppers which they export. And it gives back two pounds fifty to them, with every bottle.

So let’s see what it – And they – are about, shall we?

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My Fourth Season

Hot Ones

Happy thursday, everybody. As I mentioned in tuesday’s review, it’s now september and that means that we’re overdue for round four of my Hot Ones-style line-up. That set of ten sauces, that I update annually, designed to give you the best UK-centric replica of the show’s experience that I can.

I am, after all, a UK chilli reviewer. Which puts me in the perfect position to craft such a collection.

This year, however, I’ve been somewhat disappointed by the products showcased on First We Feast. They haven’t interested me nearly as much as those in past seasons.

So, instead of looking at what the real show does and trying to mimic it, I’m going to try and whip up the wildest collection of wing-friendly, ascending heat sauces that I can, this time.

But, if you are after a more traditional line-up, there’s always the Chilli Shop and Mojo’s Bar’s monthly 📽️Hot Ones challenge night📽️, here in leeds.

Hopefully, between that and today’s post, I’ve got all of the bases covered.

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Triple Chocolate

How’s it going, fellow fiery food fans? It’s been three weeks since world chocolate day, making this post quite disappointingly late, but here it is: The promised confection!

PricesChocolates

Not one, not two but three whole bars from Prices Spices, who’s delay in shipping them out to me apparently stems from a chronic inability to keep up with demand. So many people want Michael Price’s chocolate that he just can’t keep it in stock and he seems to have to make each batch to order.

So it would seem that these are some seriously well-liked bars. But is their popularity truly warranted?

Let’s find out!

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Psycho Killer – Mustard Edition

Hey folks, here’s one that I promised pretty recently: The Psycho Juice Mustard Ghost Pepper, from Doctor Burnorium.

PsychoMustard

Me and Vitani talked about our expectations for this sauce, in an unboxing of 📽️ his others 📽️, last month. And, while they weren’t honestly all that high, I bought this sauce to review and I intend to give it a fair shot.

After all, just because his other ghost sauces have been harsh and abrasive doesn’t necessarily mean that this one will be. Or that that sharp heat and acidity won’t go with its other named ingredient.

I’ve enjoyed pretty much everything that Doctor Burnorium has made with other peppers and even liked the ghosts, in his exquisite chocolate, so it’s not exactly a write off just yet.

I’ll keep an open mind as I give this sauce a go.

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Cool’s Hot Chocolate

Alright, everyone, I just found out that it was world chocolate day on tuesday and I missed it. For some reason, my calendar showed only the rival holiday, international chocolate day, all the way over in october.

So, in order to make up for that, I’m going to bring you a simple sunday recipe, using Daddy Cool’s caramelised bar to make a drink that does anything but live up to his name. A ghost pepper and caramel white hot chocolate:

CoolHotChoc

Plus, I do also have another chocolate review coming up but that’ll have to wait just a little longer.

The weekend is for cooking.

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Two from Tom

Hey folks, it’s tuesday again and, being the 30th, you might think that we’d be through with my birthday content. But you’d be wrong.

People have been generous, this year, and Tom’s Curious Sauces is no exception, having sent me this pair specially.

TomsPair

The chipotle being Tom’s mildest, yet also my favourite flavour from his range.

But what’s that to the side of it? Something new. Something hot. And something very, very ghost pepper.

It’s the final version of a product that I’ve been helping him taste test. Though it looks rather different from the Honey Ghost that you may have seen, behind me, in recent videos.

I’m looking forward to seeing what’s changed, as well as having another crack at his wonderful chipotle blend, so let’s give them both a go, shall we?

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Pineapples and Pain

It’s monday, dear readers, and, while it might not be my usual blogging day, it is, in fact, my birthday. The day where I turn a year older and I mark the occasion with something stupidly hot. An extract-based sauce or two to make me suffer for your entertainment, as well as the entertainment of those who craft such fearsome concoctions.

As I mentioned, last week, this year’s post is dedicated to Dan Reed and his company, Chilli of the Valley. A company who kindly supplied me with one of their hottest natural products as an appetiser.

Yet I kind of suspect that that’s all that Dan meant for his Black Death to be. Because it may have been hot and tasty but it sure didn’t pack the unnatural punch of a sauce like this:

PhwoarBottle

His Phwoar Koff and Dai.

Not that it’s actually meant to be read as “Phwoar Koff and Dai” but, well, I do try to keep things family friendly on my front page. And I’m sure that we’ll all understand what it really means once we’ve tried it.

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