Recipes

• May 16, 2026

Spicy Mango Coronation Chicken Sandwich

Uses: Mango Chilli Sauce

Sweet, creamy and gently spiced with a chilli kick, this coronation chicken recipe is made even better with our Mango Chilli Sauce. Packed full of flavour and perfect for warm summer days, it’s ideal piled into fresh bread for the ultimate picnic treat - no soggy sandwiches here. The only doorstep sandwich you’ll want on your picnic rug this summer!

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• May 6, 2026

Chilli Chocolate Pancakes

Uses: Original Chilli Drinking Chocolate

Fluffy homemade pancakes stacked high and topped with whipped cream and a generous sprinkle of chilli drinking chocolate for a rich, slightly spicy twist - perfect for an indulgent breakfast or brunch treat.

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• May 6, 2026

Chilli Chocolate Covered Strawberries

Uses: Original Chilli Drinking Chocolate

A fruity treat with a little Devon kick. These chocolate-covered strawberries pair the natural sweetness of strawberries with the smooth richness of our chilli drinking chocolate, gently warmed with chilli heat.  Simple, a bit indulgent, and quietly bold- just how we like it.

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• April 30, 2026

Chilli Chocolate Popcorn

Uses: Original Chilli Drinking Chocolate

Add a delicious twist to your movie night popcorn by mixing it with our chilli drinking chocolate! An indulgent snack that’s comforting, slightly spicy, and irresistibly moreish. Ideal for cosy nights in or impressing guests with something a little unexpected.

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• March 30, 2026

Dark Chilli Chocolate Tart

A decadent chocolate tart flavoured with almonds and our brand new Extra Dark Chilli Chocolate. By combining our Extra Dark Chilli Chocolate with regular dark chocolate, you will achieve a tart that has a lovely subtle heat, however, if you want the tart to really pack a punch then feel free to use 300g of our Chilli Chocolate.   Serves 8 Prep Time: 1 Hour Chill Time: 2 Hours   Ingredients: 160g Extra Dark Chilli Chocolate 140g Dark Chocolate 200g Digestive Biscuits Unsalted Butter Ground Almonds 250g Double Cream Cold Milk   Method: Blitz the digestives into a fine crumb. Add to a bowl with 50g almonds and mix well. Pour in 100g melted butter and mix until fully incorporated. Add enough of the mix to fully cover the base of a tart tin and level out until smooth and even all over. Use the extra biscuit mix to line the sides of the tart tin. Ensure the mix is even all over and nicely compact before baking in a 180˚C Fan oven for 10 minutes. Remove and allow to cool. Finely chop the chocolate and add to a large heatproof bowl. Add the cream to a saucepan and gently bring to a boil. Once the cream begins to boil, maintain a gentle simmer for 1 minute and then pour directly over the chocolate. Allow the cream and chocolate to sit for 2 minutes before beginning to mix. Gently stir the chocolate and cream until the chocolate has fully melted. Mix in 40g melted butter. At this point the mix will not be smooth so little by little, add a splash of milk and gently mix until you have a nice smooth consistency. Pour the chocolate mix into the tart case before gently shaking the tart so the filling is completely level. Place the tart in the fridge for 2 hours. Remove the tart from the fridge 30 minutes before serving. Toast some almonds in a pan over a medium heat for a few minutes before setting aside. Carefully remove the tart from the tin, scatter over the toasted almonds and then slice. Serve on its own or with ice cream and a small pinch of good salt.  

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