Hot Shot Bonbons

This combines the hotness of chili and the lusciousness of Chocolate.I especially enjoyed the ones with the cookie base.

It is a no-bake recipe that is why we are using store bought cookies,but you can make your own cookies if you prefer.

For the Ganache filling,you will need;

110 ml +2 Tbsp Heavy cream

1 1/2 tsp Chili Flakes

150 g Dark chocolate

1 tsp butter

Little round cookies(if using)

More chocolate for dipping

Combine the heavy cream,and chili flakes in a saucepan

 Heat until warm,remove from heat and leave covered at room temperature for 30 min-1 hour

Reheat again,break the chocolate into pieces and place in a bowl,place a sieve over the bowl and pour the cream mixture in

Press the chili with a spoon to get as much flavor as you can

Chili Chocolate ganache

let sit for a min or two,then stir to combine

It will look like this at first,keep stirring until you get a uniform mixture

Add the butter and give it a good mix

Let sit until it has cooled and thickened.

Insert a Star tip into a pipping bag and fill the bag with your thickened ganache

Pipe little stars on a tray lined with parchment paper

Piped Chili ganache

or pipe on biscuits if using(I used honey biscuits)

 Put in the refrigerator and let it set.

Melt your chocolate,you can add a tablespoon or so of oil if it is too thick.

Dip your ganache in the melted chocolate and coat all round,remove with a fork or dipping fork,tap at the edge of the bowl to remove excess chocolate and place back on the parchment paper.

Before the chocolate sets,you can decorate with a flake of chili

With cookie base

Let it set before biting into it.



Salted caramel Chocolate hearts



How about some handmade chocolates for valentine.  I used a combination of things I had made on this blog before. You can use regular caramel if you prefer.

You will need;

Candied Salted Peanuts

Salted caramel

Black pepper to taste. (helps to cut back the sweetness)

1 Tbsp heavy cream or condensed milk

about 100 g dark chocolate


Combine 2 Tbsp of the salted caramel and 1 tbsp of heavy cream in a small bowl

Salted caramel + Heavy cream warm for 10 sec in the microwave and stir until uniform

crush a hand full of the candied nuts and add to the mixture,add the black pepper too

+ crushed candied peanuts & Black pepperand give it a good stir

Melt your chocolate and temper it,this is important.

Line the mold with a thin coating of chocolate.

there are a range of chocolate molds you can use,you can get them in the plastic form or silicon form,you can use tiny paper cups too but then they won’t be hearts.

place in the refrigerator for about 5 min, when it is firm,fill them just to about 3/4 full,leave enough space for sealing.

Let the filling set a bit,you can put it in the refrigerator for about 3-5 min

Cover the opening with more chocolate.

place in the refrigerator again for 5-10 min until firm and the sides starts pulling away from the mold.

turn over the mold and tap it gently to remove those that don’t fall out on their own.

You might want to use a small mold that uses less filling like mine. You can use a hot knife to trim the edges so it has a smooth and professional finish.

Enjoy and Happy Valentine!

Candied Orange Slices

You will need

4-5 Oranges

700g sugar plus more for coating

2 Cups water.

3 star Anise,2 Cinnamon sticks,1 Tbsp Cloves (optional).

A bowl of ice and water

Wash the Oranges,Slice them as thinly as possible(I like to use a serrated knife) and remove the seeds.


Bring a pot of water to a boil and add the Orange slices,when it starts to boil again,remove with perforated spoon and put the Oranges into the bowl of ice water,this would stop the cooking and firm up the oranges.

Repeat once again.

You can either pour the liquid out or use 1 cup of it and 1 cup of fresh water to make the sugar syrup.

Add the water into the pot after the 2nd blanching plus the 700g of sugar,stir until the sugar has dissolved.add the spices if using.

Let the syrup come to a boil and the add the orange slices,when it starts to boil again,reduce the heat to medium and let it gently simmer.Cook till it’s translucent.

this is not what you are looking for,but it’s almost there.

now,this is what you are looking for.When the orange slices look like this,take if of the heat let cool and then remove each slice,place on a wire rack so the excess syrup can drip off.

Keep the syrup and use it to flavor anything you want.

Once the excess have drained off,coat with sugar.

 and store in a flat bowl covered in the refrigerator,you can also store it in a plastic bag once they are all dry.

there are many things to do with this.You can eat it as it is,incorporate it into desserts,cakes or coat it in Chocolate.

I promise,it’s not too sweet,rather,it’s a bit tangy.If you want to coat it in chocolate,it’s probably best if you don’t coat it in sugar.