Pairing of the Month


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  • 200 ml Cayenne Chili Olive Oil
  • 200 ml Espresso Dark Balsamic
  • Recipe for Love at First Sight Chocolate Cake (see ingredients below)


Cayenne Chili Olive Oil: Our Cayenne fused chili pepper is hotter and fruitier than ever before! Made with a higher percentage Cayenne peppers in late November/early December, this oil is very concentrated and has a delightful fruity aroma. Intense!

Espresso Dark Balsamic: Espresso Coffee has been a chef’s secret ingredient for years, commonly used to flavor meats and chicken. Now you can bring the rich, sweet and complex flavors of dark roasted coffee and premium balsamic vinegar to any number of everyday dishes, making them more flavorful and unique.



Love at First Sight Chocolate Cake

For the cake (two round 8 inch cake pans)
1¾ cup Flour
1¾ cup Sugar
¾ cup Cocoa
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
½ cup Savory Olive Cayenne Olive oil
2 Eggs
1 cup Buttermilk
1½ teaspoons Vanilla
1 cup Hot Water
You may also use a chocolate box cake substituting the vegetable oil for cayenne olive oil.
For the Frosting
12 ounces good quality semi-sweet chocolate chips
2 tablespoons Savory Olive Espresso Dark Balsamic
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
½ teaspoon Savory Olive Cayenne Chili Olive Oil
1 1/2 cups heavy cream
For the Candied Serrano Peppers
1 cup water
1 cup granulated sugar
2 Serrano peppers, sliced

(Items come as shown in picture and will include the recipe card with full instructions.)


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