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Chilli and almond chocolate fudge

By June 08, 2018 ,

Chilli and chocolate, they do work well together. The trick is to add just enough chilli so you get the flavour and the back note of heat, rather than something that knocks out your taste buds. It accentuates the flavour of the chocolate and almonds. It's also good to use dried chillies such as ancho as it has a slight sweet flavour and just enough heat that it doesn't overpower the chocolate. 

220g 54% chocolate beads
200ml condensed milk
10ml vanilla extract
2g/Half teaspoon chilli powder
60g roughly chopped almonds
Pinch of sea salt
Icing sugar for dusting

Place the chocolate and condensed milk in a bowl
Place the bowl over a pan of simmering water and stir until the chocolate has melted through
Take the bowl off the heat
Add the vanilla, salt, chilli and almonds and stir through
Pour into a tin lined with greaseproof paper and place in the fridge for 4 hours until set
Slice into small cubes and dust with icing sugar

If you want to try something different you can try sea salt and pistachio using the same method as above, only omit the chilli
60g chopped pistachios and 10g sea salt crystals, when putting in the sea salt I add it just at the end and then stir though and pour into the tin

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