Friday, 16 April 2010

Thai lime, chilli and coconut white chocolate slab

Thai has always been my favourite cuisine, and chocolate has always been my favourite food. My big brother Owen encouraged me to design my own Thai chocolate. I believe the three most significant unitaste (meaning could be combined in a sweet or savoury dish) Thai flavours are lime, chilli and coconut. White chocolate has always been the best out of the three for fruity chocolates therefore it will have the greatest affinity for my chosen combination.

Lime, chilli and coconut are used in all sorts of Thai cooking. Kaffir lime leaves are the true taste of Thailand, and if I were to make truffles I would have infused cream with lemongrass and kaffir lime, but for the chocolate slab I needed to add solid ingredients.

These are literally the only ingredients used for my chocolate slab; lime, dried chilli, dried coconut and creamy white chocolate.

I decided to add only the zest of the lime as I thought the juice may affect the composition of the chocolate and prevent it from setting. Lime zest carries a great deal of flavour and lime oil (very expensive and difficult to get hold of) so thought this would be enough to flavour the chocolate.

I decided not to add chilli into the chocolate as the dried chilli I had was prettttyyyy pungent - this one small chilli flake was enough to make my nose run!

I simply mixed the zest of one lime with 200g of creamy milk chocolate and poured it into a rectangular container. I then studded the zesty chocolate with flakes of dried coconut and chilli before letting it cool.

I was surprised how much I enjoyed this chocolate. I was concerned that the zest of one lime wouldn't be enough but there is a very noticeable lime flavour present. I was worried that the chilli would be too strong and overpower of the other more subtle flavours, but the creaminess of the chocolate seems to smoothen it out. If anything, a little more chilli could have been added but that would be to my personal taste and I generally like my food very hot! The coconut adds a contrast in texture by providing a little crunchiness against the velvety white chocolate. I enjoy the texture of coconut in many baked goods and I know that Fox's add desiccated coconut to some of their biscuits purely for added richness and texture. A chunk of this slab truly melts in the mouth like butter on toast, painting your mouth with a layer of refreshing creamy lime and a tickle of chilli.



  1. Now who would have thought this would be so goooood?. I was only sad I was not allowed anymore. I am pretty sure it would only work with white chocolate, and, of the very best quality.

  2. I can definately vouch for this recipie's deliciousness!!!! hope you make it again some time ! xxxxx


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