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.