BBQ Chocolate and Marshmallow Kits, Contains 4 Servings, Luxury Milk Chocolate, Soft Marshmallow, Wooden Sticks and a Melting Tray. Perfect Chocolate Fondue Over a Camp fire, BBQ or Braai…

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I know you will love how fresh it is, the flexibility to make your own flavor profile, and having complete control of the ingredients. Make sure the base of the blender is fully submerged or it will splatter all over you and the kitchen. I even started at only one ounce of chocolate and upped it to two, because… well, if you’re doing chocolate barbecue sauce, you want it to taste like chocolate, don’t you? The addition of espresso powder actually just helps to bring the chocolate and roasty flavors to the foreground, rather than making it taste like coffee. If you found this post helpful or have learned something, comment, subscribe, and follow me on social platforms for more tasty recipes.

We need to reinforce those deep, rich flavours so that it truly does smack you in the face once you take a bite. Ideal for melting, the chocolate goes with anything from strawberries to Marshmallows to create a delicious dessert for all the family. I will say that the size and image on the picture is very misleading which is partly the reason for my 3* rating.The aluminium trays are filled with Belgian chocolate (white/dark) for melting and are ideal for dipping fruit, biscuits, marshmallows and other delicacies.

Excerpts and links may be used, provided that full and clear credit is given to Marcus Bawdon and countrywoodsmoke.

May contain traces of milk, gluten, egg, sesame, peanuts, nuts, celery, mustard, sulphites and lupin .

June is prime grilling season and I am out nearly every day, firing up the BBQ, taking advantage of the beautiful weather. I want to create a barbecue sauce repertoire and one day hold a taste testing to find out what kinds of flavors my family likes the best. In addition, the meat will begin to brown, and as a result of the Maillard reaction, produce more flavor down the line. I picked up a couple of smallish but nicely fatty beef ribs from my local butcher, removed the membrane from the ribs, and applied a “Dalmation” dry rub of 50/50 coarse sea salt and coarse ground black pepper.In proper barbecue, this is the result of smoking the ribs for hours and letting the spices and any wet mop caramelize over that long period of time. If a trip to Home Bargains is out of the question, then you'll be pleased to hear that you can pretty easily make your own at home. Stir in chocolate, ketchup, sugar, coffee, honey, vinegar, cocoa, Worcestershire, mustard, chili powder, salt, pepper, coriander, and cayenne; cook, stirring occasionally, until thickened, about 3 minutes. No chemicals or things you can’t pronounce – just great ingredients that taste even better when they are combined!