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!
Using our no fail beginners raw chocolate recipe that comes in our raw chocolate making kit as the starting point, it's just a simple addition of adding your favourite chilli powder.
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!
Ingredients
- 60g Elements for Life Cacao butter
- 50g Elements for Life Cacao powder
- 1-2 tbsp Sweet Freedom
- Up to 1/2 tsp chilli powder
Method
- All utensils must also be dry or the chocolate will separate. Wash your silicone mould before it's first use and then dry it thoroughly
- Place a clean bowl over a saucepan of hot water (bain marie). Ensure the bottom of the bowl does not touch the water & no water goes inside the bowl
- Grate the cacao butter, add to the bowl & allow to melt slowly. Don’t keep the water boiling, turn the heat off and just give it a quick blast every so often if necessary
- Once melted, add the chilli powder and stir in. If you don't like that much of a bite, then use only 1/4 tsp or less. If you're feeling firey, then anything up to 1/2 tsp will work.
- Add the cacao powder slowly & stir in thoroughly with a balloon whisk or fork, until it starts to slightly thicken
The chocolate should be runny & easy to pour. 2-6 tbsp should be sufficient but if you need more, carefully add a little extra at a time - Add 2 tbsp of Sweet Freedom & stir in very thoroughly
- Taste it and if you prefer it sweeter, add more 1 tbsp at a time, mixing thoroughly and tasting after each
- When the mixture suits your taste, pour gently into the mould using a jug or spoon
- Place it in the fridge to set for an hour or more (or in the freezer if you can’t wait that long)
- Any remaining chocolate is the chocolatier’s treat!
Storage
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
Read this article to learn more about tempering chocolate.
Try These Recipes Next
This recipe forms the basis for many delightful raw chocolate recipes. Check out these super simple tasty recipes
Date & Nut Filled Raw Chocolates
Chunky Hazelnut Raw Chocolate Bars
How Did Yours Turn Out?
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