Coco Chocolatier “Haggis Spice” Review

I haven’t written anything on the topic of “hot” chocolates in a while, but chocolates with special flavors (preferably from chile peppers) have long been an interest of mine.

In fact, it may have been thanks to them that my interest expanded from the chile peppers themselves to the wider world of strong flavors.

Definitely time, then – especially now that I’m trying to avoid cheap chocolates – for a renewed dive into that topic.

Coco Chocolatier "Haggis Spice"

Starting off point: Coco Chocolatier from Edinburgh, Scotland, and their dark chocolate with “Haggis Spice” flavor.

Haggis Spice?

At first sight, it gave me pause. Does that sound enticing?

A look at the list of ingredients is reassuring and attracting, again:

Vanilla, sea salt, black pepper, nutmeg, cloves, allspice.

Could be good. Or not… And turns out good:

The chocolate itself is an organic dark one with min. 64% cacao which is nicely round in flavor, somewhat fruity, but not intensive in its own aromas (which I mean in a good way; it doesn’t overpower, doesn’t take center stage).

The spices are nicely noticeable as a melange of flavors, not pungent-hot as e.g. the black pepper could easily become, but well-blended, spicy-aromatic, and very nice overall.

Definitely worth sampling.

Cooking with ChiliCult: JiaChang Doufu, Often-, Home-Cooked Tofu

Jiachang Doufu

This typical Hunan recipe does two things very nicely:

First, it turns a firm tofu a bit crispier and therefore into something with a nicer mouth feel.

Then, it combines that with chile pepper and garlic, making for a much tastier dish again.

And in the end combination of salty and a little fatty (from the cooking oil) and spicy, it is a dish that really speaks to the senses and combines perfectly with the usual rice.

No one say tofu were boring.


Rezept drucken
Cooking with ChiliCult: JiaChang Doufu, Often-, Home-Cooked Tofu
A great recipe to learn to appreciate the taste of a firm tofu, done the Hunan way
Jiachang Doufu
Menüart Main Dish
Küchenstil Hunan Cooking
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Menüart Main Dish
Küchenstil Hunan Cooking
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Jiachang Doufu
Instructions
  1. Cut tofu into slices (around 1/4 inch thick, halved once). Wash and chop the chile pepper (rather finely); peel the garlic and crush it; cut the ginger in thin slices.
  2. Heat some oil in a pan. Fry the tofu in the hot oil, piece by piece as it fits well into the pan. First let one side fry until browned well, then move and turn, let the other side brown. Put tofu that is done frying out onto a plate, continue with fresh pieces until all done.
  3. Fry the chilli in hot oil for a bit (until it is slightly discolored, if that). Add garlic and ginger, stir-fry a bit longer (at most, until the garlic starts to brown very slightly; just don't burn the chilli)…
  4. Add the water, add salt and a dash of soy sauce, get to a boil again. Turn off heat.
  5. Add tofu, turn everything to mix (but not break the pieces of tofu).
  6. Pour out into a soup bowl, garnish with the chives.
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