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!
Hey there everyone, it’s just gone easter but, today, I’d like to look at some chocolate anyway. A couple of bars from a creator we know well but haven’t previously seen any snacks from.
Yes, this week, I’m taking a look at Daddy Cool’s new chocolate line:
Both white, this time around, but one with cranberries and a hint of habanero, while the other is clearly caramelised, making it the only chilli product of its kind. Both put their flavours first on the label but, on closer inspection of the chocolate, their peppers are also quite hard to miss:
Those spots of orange and red look like very generous hints to me. Yet flip them over and we can see that Daddy Cool’s have been just as generous with the fruit and fudge.
These chocolates are going to be fiery, certainly, but I expect that they’ll also be just as full of flavour.
Greetings again, fiery food fans. Today’s feature comes, at least in part, from one of you. So, if you’re reading this, Verminskyi, thanks for the suggestion!
But, that said, I didn’t want to bring you all just one product this week. I’m not just showcasing the requested Wiltshire Chilli Farm salt.
No, I’m pairing it with a second product from an equally well known brand. Another naga salt, similarly-spiked with peppercorns to enhance both heat and flavour. This week, we’re looking at The Chilli Jam Man, too:
A second salt-based showdown to test Wiltshire’s “fearless flavour” oncemore and see how they fair against a more mainstream opponent.
Will their second salt knock it out of the park, like their milder chipotle sort, or will the Jam Man prove himself the fiercer rival? Read on to find out!
So, as I mentioned in last week’s restaurant review, I went to Brighton’s Fiery Foods festival the weekend before last and got to see a whole bunch of new sauces. Some from newer companies and some from old favourites.
Today’s review is of the latter but I didn’t actually get it at the event. I picked it up a few days prior, on my stop over in london, because I didn’t want to risk its maker having run out. It is, after all, a very special limited edition:
And it’s the most exciting thing to come out of Burning Desire Foods since their chipotle syrup.
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.
Twice in one weekend, eh? Who would have thought?
Well, I wasn’t planning on it but then I found these:
Morrisons’ “Ghost Peppers” – Not the Bhut Jolokia we all know by that name but some pointy, white bells, intended to make cute little halloween ghosties with. Meant for stuffing.
Now, I might not normally be a fan of bell peppers, given how I tend to wake up the next day still tasting all the worst bits of them, but oranges and whites don’t have that effect on me. And the pointy ones are always a little nicer, anyway.
So I figured that I’d give them a go.