DISH NAME : CHILLI CHOCOLATE DROPS

Preparation Time : 20 minutes

Cooking Time : 1 minute

Description

The chilli in the chocolate gives an unexpected twist and kick at the end.
Compound chocolate is a product made up of a combination of cocoa, vegetable fat, and sometimes sweeteners. It is a low cost alternative to true chocolate, as it uses lvegetable fats instaed of the more expensive pure chocolate which contains cocoa butter. Cocoa butter must be tempered to maintain gloss and coating. Tempering prevents the dull grayish color and waxy texture that happens when the cocoa fat separates out. Tempered chocolate produces a crisp, satisfying snap when you bite into it. To temper, his is a method of heating and cooling chocolate for coating or moulding. The heating and cooling separates the cocoa solids and ensures the set chocolate will have a high gloss and smooth finish. To temper the chocolate you will need a cooking thermometer, a heat-proof bowl and saucepan of hot water. Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water. Place the thermometer into the chocolate and heat until it reaches 43C/110F. Take off the heat and cool to 35C/95F. Now it is ready to use.

Note

1) Cayenne pepper is available in tins in certainn supermarkets. It is generally used with chocolate. If you cant find it use ordinary chilli powder.
2) You may decrease chilli powder according to your tolerance level.
3) Adding a tiny pinch of salt brings out the flavor of chocolate. Be very careful not to exceed.
4) The bowl used to melt chocolate should be absolutely dry. Even a drop of water will seize chocolate.
5) I made it with both chilli powder and chilli oil drops. Drops tasted best.

Method

1) Cut chocolate into cubes.
2) In a microwaveable bowl, melt chocolate in short bursts of 30 seconds. After the first 30 second, take out the bowl and mix well. Keep again for 30 seconds, take out and stir well. Wait for about 3 minutes. The whole thing would be melted by now. The melting depends on the size of the cut chocolate and each oven may be different. If it is not melted, keep again for 10 to 15 seconds. If over heated, chocolate will harden and cannot be used.
3) Add butter while chocolate is still warm
4) Then add chilli powder and stir well to mix.
5) Drop teaspoons of chocolate onto a butter paper.
6) Keep in the fridge to set for around 2 hours.
7) Remove after the drops are set. Keep in airtight container in fridge.