Chilli Raw Chocolates

Chilli Raw Chocolates

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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 firey taste explosion!

Before you get stuck in, we must remind you that chillis vary in heat and potency and so the chillis you use might be milder or hotter than those we've used. We used some of Jamie's habanero chillis 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

  • 60-70g Cacao butter
  • 50g Cacao powder
  • 1-2 tbsp Sweet Freedom
  • Up to 1/2 tsp chilli powder

Method

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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
  6. Add 2 tbsp of Sweet Freedom & stir in very thoroughly
  7. Taste it and if you prefer it sweeter, add more 1 tbsp at a time, mixing thoroughly and tasting after each
  8. When the mixture suits your taste, pour gently into the mould using a jug or spoon
  9. Place it in the fridge to set for an hour or more (or in the freezer if you can’t wait that long)
  10. Any remaining chocolate is the chocolatier’s treat!



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