Caramelised Chocolate

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.

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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.

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Triple-choc chilli Brownies

No post from me today but I do feel like Sweet Kitchen Science’s use of the Grim Reaper’s chocolate is worth sharing.

In my experience, the white “Purgatory” chocolate is delicious, slightly floral and usually about a two out of ten heat but, due to natural varience in the crops of ghost pepper they use, can be as high as a four on occassion.

Whatever its heat, though, the rest of this recipe should keep it down to a reasonable level for most people. Enjoy.

[sweet) Kitchen Science

10 minutes, even a football player can bake this. Thank you BBC. The chilli touch is mine, just because I’m attending a party at an indian friend’s house. They constantly laugh at my disgracefully low resistance to spicy food. I want to blend in…

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Triple-Choc Chilli Brownies

  • 275 g plain 50 % chocolate
  • 275 g butter
  • 100 g dark 70 % chocolate, in large chunks
  • 100 g white chilli chocolate, in large chunks
  • 175 g flour
  • 1 tsp baking powder
  • 0.5 tsp chilli powder
  • 4 eggs
  • 1 tsp vanilla extract
  • 325 g sugar

Preheat the oven to 150 °C fan and line a 30 x 20 cm tin.

Melt the plain 50 % chocolate and butter over simmering water. Stir in the sugar and then add the eggs and vanilla. Fold in the sifted and premixed flour, baking flour and chilli powder. Finally fold in the chopped chocolates.

Pour the mixture into the tin and bake for 20 to 25 minutes until the…

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