Death Brownies

Sup folks, it’s white day today and, if you haven’t heard of the holiday before, you might think that it sounds a tad controversial. But, in reality, it’s just the japanese holiday where people give back to those who gave them valentine’s chocolates.

No, the real controversy, today, is going to come from my recipe. Because, while I’m following the white day tradition of cooking up chocolate-based sweet treats, I’m also going to be adding in black garlic. As suggested by the Isle of Wight Garlic Farm.

I know that that’s going to raise eyebrows, at the very least, because most people seem to think that garlic should never go with sweets. And normally, those people would be correct. But this isn’t normal garlic.

Raw, cooked or even caramelised, the bulb has an intense, aromatic and sometimes almost fiery quality to it, which belongs as far away from chocolate cake as one can possibly get. But, by cooking it low and slow for a whopping fourteen days straight, the act of turning garlic black gets rid of every last ounce of that pungency. Leaving behind only rich, earthy undertones, a dark, balsamicky sweetness and a slight hint of anise.

And I don’t know about you but that sounds like perfect brownie material to me!

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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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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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Pink Pepper Brownies

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.

PeppercornBrownie

I have, after all, been wanting to play with pink peppercorns for quite some time.

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Gravy Train

Okay, folks, I really wanted to talk about today’s trio before christmas, when they were at their most relevant, but december is a hectic month and most of my time was taken up by my christmas recap. As well as catching up on everything else, afterwards. I didn’t have time to talk about today’s three then, no matter how much I wanted to, so here’s to making up for lost time:

GravyBottles

What we have here are El Niño Hot Sauce, Karyo’s Satan’s Gravy and Fair Dinkum Fare’s Crumbs. And, while Fair Dinkum and Karyo’s products have booze and a band connection going for them, respectively, the main selling point of all three is still their flavour. A rich, dark taste that they all achieve in different ways.

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A Mischievous Mousse

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.

MischiefMousseDone

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.

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Dragon’s Breath Chocolate

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

7.5/10

Heat

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.

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Red Jalapeño

Another Mahi Fine Foods sauce this month, everyone, and it isn’t really listed as mild, medium or hot. Instead, this one gets a number for its heat, a rather hard to interpret “2”.

Yet its name implies it’ll at least put a little more focus on its peppers.

Jalapeños that have ripened fully to red. Could the “Red Jala” really use anything else?

2017-12-11 11.18.42

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Weird Food Week

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.

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