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.

November 17, 2014 | | Back Issues | Food | Recipes | Sauces | Winter 2014

Spicy and chocolatey using Woolwich Dairy “Coco Loco” chocolate-goat cheese spread.

Scotch Bonnet Chocolate Sauce

Recipe submitted by: Chef Phil Dewar ( Visit Website )

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

  1. Place sugar and water in a heavy saucepan and bring just to a boil.
  2. 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.
  3. Fill a large bowl with ice and water, to create an ice bath.
  4. 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.
  5. Remove steeped pepper. Fold cooled sugar syrup into chocolate-goat cheese spread a third at a time. Makes approximately 1 cup.

About the Author More by Cecily Ross

Former pony clubber and lifelong horse lover, Cecily Ross is a freelance writer who lives in Creemore.

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