Caramel

Scavenged Sweetness

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Hello again, everyone. I feel like we’ve had a lot of red chilli lately, don’t you?

We’ve seen an impressive array of heats and flavours, this year, don’t get me wrong, but I still think that it’s time for something a bit different. Something that isn’t another red chilli. Or even another sauce.

So, instead, I’d like to bring you another item from Foraged Fire. Because, while we’ve seen the company before, Tim’s products are all completely unique and this Dulce de Leche is no exception:

He could have gone ahead and used generic red chillies for this argentinian-style, caramel spread and it’d’ve still been quite the talking point. But no, this sweet treat uses mexican pasillas and a chinese five spice blend, for something truly multicultural and, honestly, quite baffling.

I have no idea what to expect from the seemingly unrelated influences at play here. Yet, knowing Foraged Fire, I have faith that it’ll all make sense as soon as I get stuck in.

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Sweet Alchemy

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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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Cool’s Hot Chocolate

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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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Cool Chocolates

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Hey there everyone, it’s just gone easter but, today, I’d like to look at some chocolate anyway. A couple of bars from a creator we know well but haven’t previously seen any snacks from.

Yes, this week, I’m taking a look at Daddy Cool’s new chocolate line:

CoolChocs

Both white, this time around, but one with cranberries and a hint of habanero, while the other is clearly caramelised, making it the only chilli product of its kind. Both put their flavours first on the label but, on closer inspection of the chocolate, their peppers are also quite hard to miss:

CoolBars

Those spots of orange and red look like very generous hints to me. Yet flip them over and we can see that Daddy Cool’s have been just as generous with the fruit and fudge.

CoolBases

These chocolates are going to be fiery, certainly, but I expect that they’ll also be just as full of flavour.

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Caramelised Chocolate

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Hey folks, it’s white day again. My favourite japanese chocolate-crafting holiday!

Plus, unlike in previous years, twenty-twenty’s white day falls on a saturday. A recipe day.

So, this time around, I’m going to be a little self-indulgent. I’m going to combine three things that I adore – Chocolate, chilli and slow roasting – in order to make some simple yet delicious, ginger and naga-flavoured, salted, caramelised white chocolates.

WChocDone

And I’m going to hope against hope that some of you feel like following suit. Since, despite the ease with which you can whip these rich, sweet, earthy, almost-nutty and entirely decadent treats up, simplicity does not equal speed.

Caramelisation doesn’t occur quickly and my chocolates do have a two hour cooking time. Their flavour is well worth that commitment, of course, but I could still see it putting a few people off.

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High-Class Crisps

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Hey folks! It’s been a long time since 💀my last restaurant review💀 but, today, I’m coming to you from all the way out in london’s trendy soho district to feature the craziest establishment that I’ve ever seen.

HipShop

HipChips – A sit down or take away restaurant dedicated to providing the most gourmet version imaginable of a dish that I call “chips and dips”. But no, there aren’t any wide fries here. Every slice of potato is a wafer-thin crisp with a tonne of crunch.

It’s not usually a complex or well-balanced meal but it’s a darn good snack and I’m ever so curious to see what they’ve done to improve it. To spice it up, if you will.

And alright, they’ve provided a free lunch to entice me in but, honestly, I doubt I could have stayed away anyway. It’s just such a wild idea for an eatery!

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Chiltepin Caramel

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Hey folks, it’s sunday and time for another recipe but, as I mentioned in my thursday post, I’ve not been at my wellest this month. In fact, at my worst, I was physically incapable of keeping down anything with a strong flavour.

Yet, as much of an inconvenience as that was, I don’t bring it up just to whine at you. I’m mentioning it because that time led me to appreciate the delicacy of vanilla, egg and nutmeg in a custard tart – The british dish on which today’s little dessert is based. The starting point, if you will, for the recipe that follows.

But, much as I’ve come to love that pudding, this one’s a little bit different and it contains, as you might expect, my own chilli twist.

What you might not expect, though, is the source of that twist: The sonoran desert between the US and mexico. Home of the wild “chiltepin” pepper.

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Fire and Ice

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Hey folks, it’s the last weekend of the month and that means that it’s recipe time!

This month, however, I’m splitting my recipe in two. A post for 🔥 the vodka that I’m using as a heat source 🔥 and then this one for the main recipe.

And, also unlike my other recipes, I’m going to recommend that you don’t read on unless you’re above legal drinking age. This one uses alcohol and, while we will be setting fire to it, that only increases any risks.

It certainly won’t all burn off or evaporate like the rum in Dorset Chilli Shop’s lava cake.

If, however, the idea of spiced, flaming panna cotta with a burnt sugar topping appeals to you and you’re old enough to at least feign responsibility, go right on ahead.

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