I saw this chilli chocolate glaze while I was in Hotel Chocolat in York, It had been reduced to £1.50 as it had a short use by date so I decided to give it whirl.
The packet promises that the glaze will turn any poultry or fish into a hedonistic cacao-fest ,using a combination of Guajillo and Ancho chillis added to unsweetened 96% cacao. The recipe on the back of the pack suggested using it with Tuna and sweet potato, I decided to keep the sweet potato but substitute the tuna for chicken.
The glaze it’s self is like grated chocolate which you can see a few of the spices in, I added a bit to the chicken at the end and let it cook out for a little bit.
The chocolate clung to the chicken really well with only a little bit leaking out into the pan, if I am honest I found the glaze far to bitter and lacking any other real flavour. It was a little bit gutted as I had expected a bitter sweet chocolate flavour and then a bit of a chilli kick somewhere in there but there wasn’t any, just dark, rich, bitter chocolate, it was left my mouth feeling really dry too.
Don’t get me wrong I love dark chocolate and bitter food and drink but this was just to bitter.
It might work quite well in Chilli con carne to add a bit of depth but other than that I’m struggling to think of ways to use it up.
If you haven’t got a Hotel Chocolat near by, you can buy it online here,