Uploaded September 2022 | Updated September 2026, 2 hours ago
Vacuum distilled scotch bonnet chocolate truffles without any heat! In this video I show you how I make these unique delicious chilli chocolates by distilling scotch bonnet chilies at low temperature in the rotary vacuum evaporator (rotavap) to capture their flavour but remove any spice & heat from the chilli. Then I make truffles flavoured with the chilli distillation using double fermented Valrhona Itakuja chocolate, so that it has the beautiful fresh aromas of the chillies but without any of the heat.
This small dish from my tasting menu is finished with pieces of crisp fruit glass made from Tepache. Its a unique, delicious signature dish and an interesting process. that I'm really happy to share as a video recipe here.
Full Recipe Bellow
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Intro
00:54 Removing the heat from chillies
2:12 Rotavap vacuum distillation
3:07 Valrhona Itakuja Chocolate
3:45 Chocolate Truffle Recipe
4:36 Moulding chocolate truffles
5:01 Tepache fruit glass
5:59 The finished dish
Recipe -
Scotch Bonnet Chilli Ganache -
220g Valrhona ‘Itakuja’ passionfruit fermented dark chocolate
110g double cream (or plant based equivalent)
50g Scotch Bonnet spirit (see below)
15g trimoline
15g glucose syrup
10g tempered cocoa butter
5g butter
3g lime juice
2g salt
Slowly melt the Itakuja chocolate to 50°C then set it to one side to cool to around 40°C.
Heat the cream, trimoline, glucose and salt to a simmer then remove from the heat and let it cool to 40°C.
In three stages, mix the cream into the melted chocolate.
Allow the chocolate mix to continue to cool to 32°C. then blend in the tempered cocoa butter using a stick blender.
Blend the Scotch Bonnet spirit and lime juice into the chocolate mix with a stick blender.
Finally blend in the room temperature butter.
Allow the ganache to cool to 25°C then pipe into a silicon sphere mould and freeze to at least -32°C.
Lastly un-mould the chocolates snd store them in a sealed container in the fridge. Bring them to room temperature to serve.
Scotch Bonnet Distillation -
1kg Fresh Scotch Bonnet Chillies
500g Neutral Grain Alcohol
Blend well and distill at 35C through a rotary vacuum evaporator at close to full vacuum.
Vacuum distilled scotch bonnet chocolate truffles without any heat! In this video I show you how I make these unique delicious chilli chocolates by distilling scotch bonnet chilies at low temperature in the rotary vacuum evaporator (rotavap) to capture their flavour but remove any spice & heat from the chilli. Then I make truffles flavoured with the chilli distillation using double fermented Valrhona Itakuja chocolate, so that it has the beautiful fresh aromas of the chillies but without any of the heat.
This small dish from my tasting menu is finished with pieces of crisp fruit glass made from Tepache. Its a unique, delicious signature dish and an interesting process. that I'm really happy to share as a video recipe here.
Full Recipe Bellow
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Intro
00:54 Removing the heat from chillies
2:12 Rotavap vacuum distillation
3:07 Valrhona Itakuja Chocolate
3:45 Chocolate Truffle Recipe
4:36 Moulding chocolate truffles
5:01 Tepache fruit glass
5:59 The finished dish
Recipe -
Scotch Bonnet Chilli Ganache -
220g Valrhona ‘Itakuja’ passionfruit fermented dark chocolate
110g double cream (or plant based equivalent)
50g Scotch Bonnet spirit (see below)
15g trimoline
15g glucose syrup
10g tempered cocoa butter
5g butter
3g lime juice
2g salt
Slowly melt the Itakuja chocolate to 50°C then set it to one side to cool to around 40°C.
Heat the cream, trimoline, glucose and salt to a simmer then remove from the heat and let it cool to 40°C.
In three stages, mix the cream into the melted chocolate.
Allow the chocolate mix to continue to cool to 32°C. then blend in the tempered cocoa butter using a stick blender.
Blend the Scotch Bonnet spirit and lime juice into the chocolate mix with a stick blender.
Finally blend in the room temperature butter.
Allow the ganache to cool to 25°C then pipe into a silicon sphere mould and freeze to at least -32°C.
Lastly un-mould the chocolates snd store them in a sealed container in the fridge. Bring them to room temperature to serve.
Scotch Bonnet Distillation -
1kg Fresh Scotch Bonnet Chillies
500g Neutral Grain Alcohol
Blend well and distill at 35C through a rotary vacuum evaporator at close to full vacuum.
