bittersweet and hot "curly tops"
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Kulinarya was started by a group of Filipino foodies living in Sydney (Kath, Trisha, and Trissa), who are passionate about the Filipino culture and its colorful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
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Our host Pia chose food considered as aphrodisiac to showcase for this month of February. One of several lists on the web has our own balut as the number one aphrodisiac. Of course chocolate and hot peppers are also among the lists.
Extreme Bittersweet and Siling Labuyo Curly Tops
6 tablespoons heavy cream
2 to 3 pieces chopped siling labuyo
8 ounces bittersweet chocolate pieces
1 teaspoon vanilla extract
cocoa powder
- Bring heavy cream and labuyo to a simmer in a small saucepan. Cover and let steep for 20 minutes.
- Place the chocolate chips and vanilla extract in a small bowl. Reheat the cream and strain over the chocolate mixture. Gently stir until chocolate is completely melted. Cool to room temperature.
- Refrigerate until firm enough to shape into balls, about 2 hours. Using a melon baller, scoop out and form into balls. Roll balls in cocoa powder.
- Or fill lightly greased chocolate molds to make your very own Curly Tops.
Check out more posts from KCC members here.
19 comments:
So I had to look up siling labuyo. I'm not sue that I could handle the heat!
Hot and sexy...
Oooh hotness haha, love the combo of the chicilate and the sili
You had me at Curly Tops!
Smooth and spicy ... nice!
There's really something about dark bittersweet chocos that makes me feel good (feel good lang...LOL!)after eating them and I like the chili kick too, moreish!
@Saraplicious~ I love ur comment=)
Wow... I have to try this out !
Now, that is an interesting combination that will definitely tickle my buds. Thank you for sharing Oggi. :)
Lol. what would Choc nut have been like, classmate?
This combo also works fabulously as a truffle. I usually stick a whole siling labuyo in a small bottle of vodka to make the flavoring tincture and add a couple tablespoons of the steeped liqueur to my ganache. Seductively fiery!
A fiery twist on curly tops. Surely no kids' treat. That would definitely bring on the desired effect.
Yeah I miss curly tops - one of those chocolates that I grew up with! Beautiful rendition - I love adding chili to chocolate.
labuyo + bittersweet chocolate..so sexy and yummy! Thanks for sharing!
That looks really cool. It is wonderful you made candy.
Oh this is soooo cool! spicy chocolate!
I miss curly tops! i love how the paper separates from the choc and leaves patterns on it! Mmm, with chilli - cool! (i mean, hot!)
Oggi, what an interesting mixture of flavors...never had spicy chocolate...but would love to try it :-)
Spicy chocolate wooooooww!! Your recipe reminds me of one of my favorite movies Chocolat!
Hi, Oggi! Thank you for this blog. I have a confession to make..i'm a bit iffy w/ chocolate and hot peppers until last week. I bought A MOser Roth (Dark European Chocolate) with chili. I actually have no idea on what to make out of these bars. And then you posted this...perfect. You gave me the boost to go ahead and try chocolate w/ chili. Thank you=;)
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