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March 13, 2016 0 Comments
After hatching up plans with the lovely folks as the Wiltshire Chilli Farm one of the results is this rather tasty chilli raw chocolate recipe. That's right, the wonders of chilli and cacao coming together for a fiery taste explosion!
Before you get stuck in, we must remind you that chillies vary in heat and potency and so the chillies you use might be milder or hotter than those we've used. We used some of Jamie's habanero chillies that we'd freshly ground, but use whatever takes your fancy or you have available.
Oh, and please don't rub your eyes once you've been handling the chilli powder, as it hurts like hell, we know from experience!
Your raw chocolates are untempered, which means they need to be kept in the fridge for the best experience. If you don't they will go grainy, so trust us, keep em in an airtight container in the fridge!
When you do, they will keep for up to 4 weeks (even longer in the freezer), though we doubt they will actually last that long as you'll be enjoying them
This recipe forms the basis for many delightful raw chocolate recipes. Check out these super simple tasty recipes
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