Why do people put chocolate and chilli together???!
Why do people put chocolate and chilli together???
Any good recipes to recommend?
Answers:
I dont really know
The two flavors balance out quite nicely, I have had hot chilli hot chocolate once, but I dont have the recipe. Sorry!
=]
contrasting flavours, ie: sweet and sour, use your imagination
eww i dont have a clue, sounds gross to me!!
WOW, what an amazing thought!!! I agree that this is something that needs investigating and a bit of experimentation is in order.
Rice-crispy cakes with chlli flakes?? mmmm
Well I believe it goes back to that old Mexican dish mole' poblano. Story has it a religious official showed up at a convent unexpectedly and they didn't have anything to serve except chocolate peppers and spices. So they cooked it with a chicken and it was great. Anyway long story short... they learned Mexican spices IE cumin, chilies, etc. goes well with cocoa or chocolate. A lot of people put cooking chocolate or unsweetened cocoa in their pot of chili. I do. It adds that je ne se qua(sorry spelling).
It's very good and the chocolate brings out the chili flavor. But you have to use cocoa powder.
makes you fart less.
Its because they complement each other rather well
Try the following
Chocolate, chilli and lime pudding with raspberry sauce
For the pudding
200g/7oz caster sugar
100g/3?oz self-raising flour
75g/2?oz cocoa powder
1 free-range egg, beaten
75ml/2?fl oz milk
butter, for greasing
1 lime, sliced
50g/1?oz raspberries
1 red chilli, sliced
For the raspberry sauce
75g/2?oz raspberries
2 tbsp caster sugar
squeeze lemon juice
2 tbsp sparkling water
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place half of the sugar and all the flour and cocoa powder into a large bowl. Gradually whisk in the egg and milk to make a thick batter.
3. Grease a small ovenproof dish and pour in the batter.
4. Place the remaining sugar into a frying pan and melt gently until golden-brown. Add the lime slices, raspberries and chilli, mix well and pour on top of the batter in the dish.
5. Transfer the dish to the oven and bake for 10-12 minutes, or until firm but slightly springy and golden-brown.
6. For the raspberry sauce, place all of the sauce ingredients into a mini food processor and blend until smooth.
7. To serve, turn the pudding out onto a plate and drizzle over the raspberry sauce.
or Chocolate and chilli pan souffle
100g/3?oz dark chocolate, broken into pieces
1 tsp chilli powder
? tsp vegetable oil
2 free-range eggs, separated
3 tbsp caster sugar
15g/?oz butter
50ml/2fl oz double cream
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place 75g/2?oz of the dark chocolate into a heatproof bowl set over a pan of gently simmering water. Add the chilli powder and stir until the chocolate has melted.
3. Stir in the vegetable oil, then add the egg yolks and beat well to combine. Remove the bowl from the heat.
4. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Gradually whisk in the sugar one tablespoonful at a time until the mixture is glossy.
5. Fold the egg white mixture into the chocolate mixture.
6. Melt the butter in a small ovenproof frying pan, add the soufflé mixture to the pan and place in the oven for 8-10 minutes, or until risen and golden-brown on top.
7. For the chocolate sauce, place the remaining 25g/1oz chocolate into a heatproof bowl set over a pan of gently simmering water. When the chocolate has melted, add the double cream and stir well to combine.
8. To serve, turn the soufflé out onto a plate and pour over the warm chocolate sauce
or Poached pear with chocolate and chilli sauce
For the poached pear
1 glass red wine
55g/2oz caster sugar
pinch chilli flakes
1 pear, peeled, cored and cut in half
For the chocolate and chilli sauce
3 tbsp cocoa powder
3-4 tbsp hot water
1 pinch chilli powder
Greek-style yoghurt, to serve
Method
1. For the poached pear, place the red wine in a saucepan with the sugar and the chilli flakes, and stir well over a moderate heat.
2. Add the pear halves, and poach gently for 10-12 minutes.
3. For the chocolate and chilli sauce, in a small bowl mix the cocoa powder with a small amount of the hot water, to make a paste.
4. Place this paste into a small saucepan, then add the rest of the hot water, to make a sauce.
5. Heat through for 2-3 minutes.
6. Serve the poached pears in a serving bowl, with the sauce drizzled on top, with Greek-style yoghurt, to taste.
or Chocolate Chilli Creme Brulee
150ml/? pint cream
55ml/2fl oz milk
1 vanilla pod, seeds only
1 tsp ground cinnamon
1 tsp chilli powder
30g/1oz cocoa powder
4 eggs, yolks only
55g/2oz caster sugar
Method
1. Place the cream, milk, vanilla seeds, cinnamon, chilli powder and cocoa in a medium saucepan. Slowly bring to the boil, stirring all the while.
2. Place the egg yolks and sugar in a small bowl. Whisk to combine.
3. Take the saucepan off the heat. Gradually pour the cream mixture into the egg yolks, stirring all the while.
4. Transfer the mixture into a microwave-proof dish or bowl. Cover and microwave on High for 3 minutes.
5. Remove br?lée from microwave. Remove the cling film. Dust with a little extra cocoa powder and serve
Don't know why but it IS good.if you love chilli. In my local farmers market I can get dark chocbars flavoured with either just chilli or plus mint or orange.......addictive!!! Maybe I will try using it next time I make choc chip cookies....