How hot should a chilli truffle be? With our Red Chilli Spice Drops, you decide one drop at a time. Two drops carry the heat of a quarter teaspoon of ground chilli, with no flakes or seeds to sieve out.

Two extracts share the work. Paprika extract, at 45% the largest single ingredient, gives the deep red liquid its body and a rounder pepper flavour, while red chilli extract, at 15%, brings the heat. A plant-derived base completes the blend and lets it mix into water and fat with equal ease, so it needs no cooking to taste right.

Adding Heat with Red Chilli Spice Drops 

Begin with two drops wherever a recipe asks for a quarter teaspoon of ground chilli, then build slowly, as heat is easier to add than remove. In hot dishes, stir the drops in towards the end of cooking and taste as you go. For chocolate, add a drop at a time to a finished ganache, or to a mug of hot chocolate. Shake well first, and keep the bottle away from heat and sunlight. To flavour the chocolate itself rather than a filling, our Chilli Flavour Oil is the oil-based option.

Where to Use It 

Dark chocolate, lime, mango, raspberry and tomato all take a little heat well.

• Chilli ganache
• Mango and chilli sorbet
• Dark chocolate chilli truffles
• Chilli and lime gelato
• Chilli hot chocolate
• Raspberry and chilli brownies