Scotch Bonnet Chocolate Sauce
We asked Phil to share with us his recipe for Jamaican rum cake and sauces, an extravagant confection that brings a whiff of the Caribbean to that dependable holiday favourite, fruit cake.
Spicy and chocolatey using Woolwich Dairy “Coco Loco” chocolate-goat cheese spread.
Scotch Bonnet Chocolate Sauce
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 whole Scotch bonnet (stem removed)
- 225 g Woolwich Dairy “Coco Loco” chocolate-goat cheese spread
Instructions
- Place sugar and water in a heavy saucepan and bring just to a boil.
- Once it reaches boiling point, add the scotch bonnet pepper. Lower heat to a simmer to steep pepper and reduce sugar syrup by half. Do not let it boil or burn.
- Fill a large bowl with ice and water, to create an ice bath.
- Once the syrup has reduced and consistency is smooth, transfer to another bowl, and place that bowl in the ice bath. Continue stirring for 15-20 minutes until the sauce has cooled.
- Remove steeped pepper. Fold cooled sugar syrup into chocolate-goat cheese spread a third at a time. Makes approximately 1 cup.
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