Recipes
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Chilli Chocolate Covered Strawberries
by Charlotte BurdettUses: Original Chilli Drinking ChocolateA 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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Chilli Chocolate Popcorn
by Charlotte BurdettUses: Original Chilli Drinking ChocolateAdd 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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Dark Chilli Chocolate Tart
by Jenny MadhooA 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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Chilli Chocolate Sourdough Bread
by Jenny MadhooUses: Extra Dark Chilli Chocolate Milk Chilli ChocolateThis chocolate sourdough brings together the deep, tangy character of a well-made loaf with the smooth richness of chocolate and a gentle chilli warmth running through it. It’s a great balance of flavours with the slight sourness of the bread lifting the cocoa notes, while the chilli adds a slow, comforting heat that lingers rather than shouts. It’s a loaf with a bit of backbone, simple, satisfying, and quietly full of character.
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Sweet & Spicy Banana Chilli Toast
by Jenny MadhooA quick, indulgent treat or breakfast option that perfectly balances sweetness, warmth and a little chilli kick. Our Manzanilla Chilli Jam pairs beautifully with caramelised banana and rich chilli chocolate for a simple recipe that feels a bit special. Ingredients 1 jar Manzanilla Chilli Jam 1 jar Chilli Drinking Chocolate flakes (or grate a bar of our chilli chocolate) 2 bananas 1 loaf sourdough Method Slice the bananas evenly. Lay the slices on greaseproof paper in a single layer. Air fry at 180°C / 350°F for 5–8 minutes, checking halfway. The bananas should turn golden brown and smell sweet. Remove carefully- they’ll be soft and caramelised. Slice the sourdough and toast it (you can also air fry it) until crisp and golden. Spread a generous layer of Manzanilla Chilli Jam over the warm sourdough toast. Arrange the caramelised banana slices on top. Finish with a sprinkle of Chilli Drinking Chocolate flakes or grated chilli chocolate. To Serve Enjoy warm as a breakfast option, sweet brunch, afternoon treat, or dessert-style toast. The fruity warmth of the chilli jam, sweet banana and rich chocolate make a deliciously unexpected combination.
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