How to use James Cochran’s Scotch Bonnet Chilli Jam in sweet dishes
The chilli jam can also be used in sweet dishes, perhaps most successfully alongside chocolate. “So obviously chocolate and chilli go well together,” says Cochran. “Basically chocolate fondant, put a piece of chocolate in the middle, a teaspoon of chilli [jam], into the oven, crack it open – chocolate and chilli fondant. That’s something one of my pastry chefs did at work once, and it’s an absolute winner!”
James Cochran’s chocolate and chilli fondant recipe
Serves: 6
Ingredients
50g unsalted butter, extra for buttering tin
90g dark chocolate, melted
200g white, milk, dark chocolate broken up
1 egg
16ml golden syrup
90g caster sugar
20g plain flour
3g cocoa powder
1 tsp fine sea salt
40g Scotch Bonnet Chilli Jam/4 tsp dollops on top
Method
1. Preheat oven to 170°C, butter baking tin.
2. In a pot, melt butter, dark chocolate and golden syrup. Set aside.
3. In a separate bowl, whisk plain flour, salt and cocoa powder until fully combined.
4. In another bowl whisk eggs and sugar together.
5. Mix melted chocolate mix into egg mix and then fold in flour mix.
6. Add in 40g Scotch Bonnet Chilli Jam and chocolate chunks into the mix, pour into baking tin.
7. Place 4 dollops of Scotch Bonnet Chilli Jam on top, swirl into the batter.
8. Bake at 170°C for 10 minutes. It should be done when a toothpick comes out with moist crumbs on it.
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