Rare Chillies & Wild Peppers Box

Storage instructions: Craft chocolate needs a little extra care. Please store at cool ambient temperature and away from humidity.

Cocoa Beans, Skim Milk Powder, Unrefined Cane Sugar, Cocoa Butter, AMF (anhydrous milk fat), Oranges, Cream, Palm Sugar, Armenian Sour Cherries, Coconut, Tamarind, Glucose, Invert Sugar, Butter, Sansho-Togarashi, Vanilla, Caster sugar, Light Brown Sugar, Voatsiperifery Pepper, Pasilla Chilli, Kashmir Chilli, Aleppo Chillies, Mundu Chilli, Birds Eye Chilli, Salt, Ginger, Lemongrass oil, Lime Oil, Cardamom, Bicarbonate of Soda, Sunflower Lecithin (as emulsifier)

Starting from a very mild Mexican Pasilla Chile Cashew Honey Brittle, the other six recipes are:

Madagascar Caramel: Rare Voatsiperifery Pepper with vanilla and ginger in 35% Milk Chocolate. This gently, exotic pepper spikes off it’s branch in the shape of a tadpole – which we’ve drawn onto the chocolate.

Sansho-Togarashi Oranges: Our award winning Chocolate Oranges, cooked slowly with Japanese Sansho pepper, coated in 62% Dark Chocolate. Japanese Sansho pepper is related closely to Chinese Sichuan – and is actually not a pepper at all, but a part of the ‘pepper-ash’ tree, which will leave a tingle on your tongue.

Malay Caramel: Our Silver Award-Winning caramel, infused with coconut, ginger, lemongrass and a variety of Kashmiri Chilli. This recipe is inspired by the Penang Laksa coconut curry soup, and is coated in pure White Chocolate.

Aleppo Pepper Caramel: Tiny, tangy Armenian sour cherries and Turkish grown Aleppo chilli peppers grown in Turkey, and carefully sourced by our friends at Burlap & Barrel. We especially love this tangy, fruity caramel; and the 62% Dark Chocolate that it’s coated in.

India Caramel: Tamarind and south Indian bright Mundu Chilli caramel in 45% Milk Chocolate, stamped with a little pink chocolate flower on the top. Perfectly tangy and a starting to heat up a little more.

Thai Caramel: The hottest of the recipes in the box, infused with Prik Ki Nu (Birds Eye Chilli) together with palm sugar and lime, in a 45% Milk Chocolate coating. The name ‘Prik Ki Nu’ literally means mouse-dropping-chilli, after it’s tiny teeny small size.