Happy international chocolate day again, everyone! I know I said that last year was my last time celebrating it, because of my disdain for what Milton Hershey did to chocolate, but I just so happened to come in to some very exciting bars this week. And I couldn’t just leave the Wiltshire Chilli Farm’s latest ’til later, now could I?
These are their brand new chilli chocolate line and they range from a medium chipotle and orange milk to the extreme, extra dark naga. With a habanero and lime flavoured regular dark in the middle.
All three sound and look fantastic, wrapped in a mix of black and Wiltshire’s signature action lines. But will their taste and texture live up to that first impression?
There’s only one way to tell.
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.
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?
Happy halloween, everyone!
This year, the haunted all hallows eve falls on one of my recipe days and I’m bringing back an old favourite to celebrate. A little something with a lot of heat, once posted on my (now abandoned) Imgur account, several years ago.
Yet these white chocolate and carolina reaper truffles never made it to my site properly. Only an 💀edited version💀, making use of Grim Reaper Foods‘ old chipotle and orange extract.
So, now that my skills and understanding have both had time to improve, I’m going to right that wrong and bring you an update on my favourite recipe for working with the current world record holder. And, more specifically, for enjoying its flavour at a somewhat more manageable heat.
Even if it is impossible to tame the reaper completely.
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!
Hello again everyone, it’s the weekend, once again, and, this week, I’ve got another recipe for you. A recipe that came to me as a suggestion, I might add, from Twitch user 8t88.
You see, I’ve been doing my best to follow through on my new year’s resolutions and find myself an artist but things haven’t quite gone to plan on that front. Rather than snagging myself someone who’ll redraw the shelf that I use as a site header, I’ve found only character artists and fun discussions. Conversations that now seem to act as something of a substitute for my pre-quarantine social life.
Yet, filled with nonsense as they might be, those discussions always seem to come around to food and recipe ideas. And 8t88’s, in particular, stood out. Apparently they’d been to a restaurant, some time ago, and been taken aback by just how much they’d enjoyed the place’s vanilla and habanero shake.
If that sounds insane to you, well, it did to me as well. So obviously I had to make it.
And, honestly, I was shocked. It was great!
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”.
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?
Hey folks, it’s a few days late but I decided to make you something for white day, after all.
And, of course, it was always going to be late. I don’t do recipe posts on thursdays.
This weekend, though, I’ve made something thematically appropriate for you all to have a go at: Chimp chocolate chip cookies, using the leftovers from my recent review.
Truth be told, they didn’t come out exactly as I’d planned but they were so soft, cakey and tasty that I had to share them, regardless.
Konnichiwa yet again, spice lovers, and welcome to another mildly japanese-themed post. This time, a tuesday review, featuring one of my favourite holidays and one of my least favourite companies.
You see, I’ve tried all of the Screaming Chimp’s main range (as you can find links to in my sidebar) and I didn’t hate them. In fact, I quite liked a fair few of them, I just didn’t find that the chilli flavour came across very strongly. And they took issue with that.
I don’t dislike their products but I’ve come to hate talking about them because it always ends in a twitter argument that I’d really rather not be a part of. All because I’m trying to give an honest opinion.
But today, I think things are going to be a little different. Because their limited edition sauce certainly is and their chocolate is perfect for a white day post.