Chilli chocolate blocks

Serves 10-15 Prep time 24 hours
Cook time 15 minutes

240ml whipping cream
3 tsp chilli padi, finely chopped
300g Alpaco chocolate, roughly chopped
195ml egg whites or about five egg whites
1 1-litre capacity siphon
2 cream chargers

• In a pot, infuse whipping cream and chilli padi. Leave overnight.
• Sieve the cream infusion into a pot, leaving out the seeds. Bring this liquid to a boil.
• Pour cream onto chopped Alpaco chocolate. Rest for one minute.
• Stir cream and chocolate slowly, in small circular motions clockwise, then big circular motions or anti-clockwise, until all the mixture is combined.
• Whisk the egg whites slightly and incorporate into the mixture above.
• Pour 600ml of this mixture into a siphon.
• Charge two cream chargers by placing charger in the charging cradle.
• Twist charger with the charger holder onto the siphon head. Shake vigorously.
• Leave siphon in the fridge for about three hours. Remove.
• Place siphon into a basin of water heated to 60°C for 30 minutes. By the time it cools down, the temperature should read 40°C.
• Empty contents of siphon into a rectangle nitrous oxide container (comes with purchase of charger).
• Store in freezer, until ready to use. Chop the solid chocolate block into “bricks” and serve with a tablespoon of peanut butter or a dark chocolate crumble.

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