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.
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.
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.