The next time Easter and April Fool’s fall on the same day, I’m going to wrap one of these as a Reese’s Peanut Butter Egg and give it to a certain buddy of mine as a “gift.” Asad Khan, owner of India Dining in Warlingham, UK applied some serious fire to the chocolate Easter egg this year. He used a ghost chile, a scotch bonnet and a habanero in the recipe.
It’s really more of a dragon egg than anything that would’ve come out of a magical chocolate egg-laying hen. According to the restaurant, the confection is as hot as 400 bottles of Tabasco sauce (or 1 million Scoville, according to their spokesman). They require diners wear protective gloves when they eat it. What’s more, consumers have to be over 18 and sign a disclaimer. It’s like surfing porn sites only with tears and a two-day burn.
The restaurant says it’s made 24 eggs, but will produce more to order if demand is high.
Latest posts by Mark Masker (see all)
- FoodToons Secret Ingredients - 09/14/2019
- Hot News Sept 12 2019 Edition - 09/12/2019
- Winter Squash and Apple Chowder with Red Chile–Dusted Croutons - 09/10/2019