I just wanted to let you know that I've been busy making some very hot chocolate truffle this afternoon!
Well I went for broke and used the 'Worlds Hottest Chilli' according to the South Devon Chilli Farm label. To be precise I used a variety known as Bhut Jolokia from North-East India.
I didn't need to use very much and in fact only one small chilli was required. In the past I've had to chop and crush the dried chillies and almost pound them to pieces. Well this chilli is totally different, it maybe small but it packs a huge punch! I gently split the chilli apart and left the seeds whole and immersed in double cream for half an hour. I then strained the mixture through a sieve without crushing the seeds. The cream was then mixed with dark chocolate from Venezuela to produce a fantastic hot chilli truffle!
When you eat the truffle the cool dark chocolate is the first sense followed soon after by a slight tickle at the back of the throat that gradually rises in intensity! Wow! I'm so pleased with the result I just hope I can repeat it in the future.
Thank you SDCF for a great chilli!
Visit the South Devon Chilli Farm by clicking this link....www.southdevonchillifarm.co.uk