Recipes

• January 31, 2023
• Gluten Free
• Vegan

Mango Salsa

This is the best dip ever. Everyone will come back for more and want to know what it is!!An ideal combination of sweet, exotic mango with the exciting bite of chilli! Ingredients:1 mango, diced1 spring onion, sliced thinly1 teaspoon fresh chillies, finely chopped (medium heat) - red chillies make a nice colour contrast if they are available.Juice of ½ a lime1 small bunch coriander, chopped Preparation:Mix ingredients in a bowl and allow mixture to stand before serving.

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• December 7, 2022
• Gluten Free
• Vegan

Chilli Chocolate Tart

Choose your favourite flavour of South Devon Chilli Farm Chilli Chocolate for this recipe - we used Extra Dark in this recipe, but it should be equally good with Flaked Sea Salt, Original or Orange. This recipe is Gluten free and can also be vegan! Ingredients: Crust:220g ground almonds3 tbsp syrup30g cocoa powder60g melted butter or coconut oil1/4tsp salt Filling:350ml double cream or oat/coconut milk450g chilli chocolate of choice (broken into pieces) or a mixture of chilli chocolate and your own favourite chocolate, to taste   Method: Prepare crust:Pre-heat the oven to 175 degrees CStir together crust ingredients, then press into 9 inch flan tinBake for 12 minutes until beginning to turn firm and dry.Leave to cool. Prepare filling:Heat cream/milk until simmering.Pour over chocolate pieces and slowly stir together until melted and smooth.Pour onto baked crust, level off and refrigerate for at least two hours.

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• December 7, 2022

Chilli Chocolate Fondant

Ingredients: 64g caster sugar 2 large eggs 70g egg yolk 125g unsalted butter, plus extra for greasing 125g South Devon Chilli Farm 70% Dark Madagascar Chilli Chocolate or Original Chilli Chocolate  36g plain flour, sifted 2 tsp cocoa powder Serves 4 Taken from “A Taste of the West Country”   Recipe Book Preparation: Preheat oven to 200 C/gas mark 6. Brush 4 pudding moulds with melted butter, refrigerate until set, then brush again. Add ½ tsp cocoa powder to each mould, swirling it around to completely coat the inside, tipping out any excess. Melt the chocolate and butter together. Leave to cool for 10 mins. In a separate bowl, whisk the eggs, sugar and yolks until thick, pale and doubled in size. Fold in the flour, then the cooled butter and chocolate. Thoroughly combine to make a loose batter. Divide into the moulds and chill for at least 20 mins. Bake for 10 – 12 mins or until the tops have formed a crust and the mixture is coming away from the sides. Rest for 2 mins before turning out. Delicious served with passion fruit sorbet and crème fraiche.

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• December 7, 2022

Chilli Chocolate Cupcakes

Choose your favourite flavour of South Devon Chilli Farm Chilli Chocolate for this recipe - we find Orange works particularly well with cake mixes, but it would be equally good with Original or Flaked Sea Salt. For an extra hot version you could try the Extreme! Ingredients: 4oz sugar4oz vegetable spread / butter2 eggs3oz self raising flour1oz cocoa powder 1 packet of Chilli Chocolate, broken into small pieces   Preparation: In a large bowl, cream the spread/butter with the sugar until it turns paler in colour. This is best achieved with an electric mixer. Add the eggs, flour and cocoa powder and gradually beat in, continue until all ingredients are well mixed and the mixture is light and airy.  Spoon the mixture equally into 12 paper cupcake cases, in a cupcake tray. Press about 6-8 small pieces of chilli chocolate into each cupcake, leaving some sticking up slightly.  Bake the cupcakes in the middle of a pre-heated oven at 170 degrees C for about 15/20 mins until cooked - they will spring back to shape when pressed lightly in the middle. Serve warm with custard or cool on a wire rack and store in airtight tin.    

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• December 7, 2022

Chilli Chocolate Brownies

Choose your favourite flavour of South Devon Chilli Farm Chilli Chocolate for this recipe - we find Orange works particularly well with cake mixes, but it would be equally good with Original, Flaked Sea Salt or Madagascar Ingredients: 360g unsalted butter, melted 150g cocoa powder 600g caster sugar Few drops of vanilla essence 200g plain flour 1½tsp baking powder 8 eggs, lightly beaten 220g South Devon Chilli Farm Orange Chilli Chocolate broken into small pieces (or a mixture of your favourite plain chocolate with our chilli chocolate) Ingredients: Preheat the oven to 160°c. Line a 24 x 32cm baking tin (6cm deep) with baking parchment. Mix the melted butter, cocoa, sugar and vanilla in a food processor until just mixed. With the machine running slowly, add the flour, baking powder and eggs until combined, then turn off the mixer and fold in orange chilli chocolate pieces. Pour into the lined tin and bake for 30-40 minutes or until just setting and the surface is beginning to crack. Allow to cool in the tin and then cut into portions.

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