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!
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!
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:
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.
Hey folks, it’s sunday and you all know what that means. It’s recipe time again.
Given everything that’s been going on this month, though, I wanted to keep my april recipe simple and use only items that I had on hand. Since, you know, going out for ingredients more than you need to is a bit irresponsible right now.
So, with that in mind, I thought I’d revisit the idea of brownies and spice them up in a whole new way. One that’s a bit more about the spices and a little less about the infusion of superhots.
I have, after all, been wanting to play with pink peppercorns for quite some time.
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:
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:
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.
These chocolates are going to be fiery, certainly, but I expect that they’ll also be just as full of flavour.
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.
How’s it going, everyone? We’re already entering into the second week of february and, while that holds little significance for me, the rest of the world seems to place a lot of importance on valentine’s day. So it seems like now is the perfect time to bring you a recipe that I’ve been planning for a while.
Something rich, smooth, chocolatey and decadent, yet not without a fair kick.
This, dear readers, is a Midnight Mischief mousse – The perfect way to blend Saucey Lady‘s fruitiest and second hottest sauce into a delicious dessert for two.
Happy national chocolate week, everyone. A celebration that, for some reason, falls on the week after curry week this year. Not that I’m complaining, though, since I only had that one idea for chocolate madras and it means that I can dedicate the entirety of today’s review to cocoa without worry.
Both in it’s bar form and as a probiotic, living barbecue sauce:
What exactly that means, you’ll have to wait and see, however. I want to look at Montezuma’s recent limited edition first. Their “Peanut Butter Centre with Chilli & Lime”.
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.
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!
Hello again everyone. This time around, we have something weird and rather horrific-sounding, I’ll be honest, but it comes to me from a company that we’ve seen before. One who’s cheeses I thoroughly enjoyed.
Today, though, we’re looking at the latest from them, The Great British Cheese Company. A much madder creation, if you ask me, because it contains chocolate. Chocolate, chilli and lime, to be precise.
And, while it barely looks any different on the outside, it makes no attempt to hide its uniqueness once I’ve peeled back the wax:
It’s a pastel shade of cocoa-brown, with whole chips of chocolate and small flakes of both red and green pepper all throughout.
It’s not the most tempting looking snack, even by cheese standards, but the aroma wafting from it holds far greater appeal – An overtone of something akin to green candy, with subtler notes of smooth, creamy chocolate cheesecake. None of their usual strong cheddar here, just a gentle scent that reminds me of either chocolate limes or a mint aero.
It’s rather enticing but smell can only get you so far. What do The Great British Cheese Company have in store for its taste?
Hello again, fiery food friends. Having heard from them just last month, I’m sure it comes as no great shock to see Fat Man Chilli Co on here once more but today, we’re getting just a little further out there in ideas.
That probably sounds like a rather bold claim after their wacky green sauce but that’s the thing – Both their green and their chilli ketchup were sauces. This week’s item is anything but.
What I have on show today is a grinder containing their Sweet Child o’ Mayan – A coffee, cocoa and chilli rub intended to glaze dark meats.