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.
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.
Hey there chilli lovers, it’s the weekend again and, this week, I feel like paying a little tribute to one of my fellow bloggers.
Not a pure food blogger this time, like I’ve Got Cake’s Dana (who inspired my superhot brownie recipe), but one who I’m a big fan of all the same. One who’s stunning pictures of the australian landscape feed my love of bright colours through winter just as much as their recipes make me hungry throughout the rest of the year.
Today, we’re looking at Eat Live Escape and the simple tweaks that turn their recent Dark Cherry Chocolate Bark into an insanely hot, chilli lover’s treat.
Do be warned before I begin, though: This isn’t for the faint of heart or tongue. Today’s recipe uses one of the world’s hottest chillies and winds up reaching a crazy
that comes close to double the strength of my own hottest past recipes, let alone what restaurants will typically serve. And it’s not like you’ll just be putting a little bit on your meal like with a sauce, either.
If you’re sure you know what you’re getting into, feel free to click on through to the recipe but don’t say I didn’t warn you. For even most chilli fans, ELE’s original recipe will likely be more suitable. My chocolate bark really is just for the select few who eat things unreasonably hot.
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.
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.