Proper Choc-Potle

Hi guys, it’s october again, so we’re going to be looking at a box of sweets.

Or rather, chocolates. Specifically, James’.

James

James Chocolates’ Smokey Chipotle Chocolate Chillies. A rather less prankworthy item than what I showed you last year but hopefully one that you’ll enjoy all the same.

It is, after all, a rather tried and tested flavour combination, used in my early cupcakes, my take on Dorset Chilli Shop’s lava cake and my christmas truffles. I know it works but does it work for James?

Today, I intend to find out.

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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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Chipotle Truffles

Happy christmas eve, everyone, who wants chocolate?

This month I had chance to borrow a little bottle of extract off a friend but, like the Chilpōctli that we saw recently, it’s not a super hot one. In fact, it’s another from Grim Reaper Foods’ lineup, the same strength as their Raging Goblin.

Their chipotle and orange “Sepulchre”.

Perfect for spicing up milk chocolate truffles.

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Battle of the Bears

Hey everyone, it’s october. And you know what’s special about october?

It’s the month with halloween in it.

And yes, I know, halloween’s still almost a month away but what use is a holiday product review if it goes up on the holiday? I’m doing this early so that you have time to track down the items involved, should you feel the need.

Or maybe just to warn you what’s in store if you knock on my door this year.

Either way, I’m talking about gummy bears.

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Three different brands and four or five different products, for a full comparison of every sort I’ve seen.

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Seven Pot Brownies

Hello again everyone, this week I’m going a little off schedule and bringing you an extra little bonus recipe. After all, what better way is there to celebrate the season of giving than with a free gift for you and a free shout out to one of my fellow food bloggers, Dana from I’ve Got Cake?

You see, I’m not bringing you my own creation today but rather adapting one of hers. With this, the 7-pod or 7-pot brainstrain:

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According to various sources, this little sucker peaks at over 1.4 million scoville, making it the Guinness Book of Records’ third hottest chilli in the world but I cannot confirm with any degree of certainty whether that is the case. Guinness themselves don’t list any chilli that hasn’t once held the top spot.

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Spooky Space Dust

So, we’ve had their medium green one and we’ve had their hot yellow top, this week it’s time for The Chilli Alchemist’s superhot red popping candy, right?

Wrong.

Before I bring you their red Melliculus Reaper, there’s another middle heat. Their original Melliculus, which I now call Melliculus Black.

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The Lick My Dip Box

Hello again everyone, I hope you’re having a great thursday.

You may have noticed that my review this week came from a monthly subscription box called Lick My Dip.lmd-logo-y

Their mission is to make proper, artisanal chilli sauces more obtainable to the masses. Something they achieve in part by collecting them all in one place to reduce shipping fees and in part by simply taking the work out of finding them all.

And they do, indeed, find an absolute tonne of exciting products. Some hot, some mild and some insane. Some well made with fairly standard ingredients and some that are a little more out there.

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