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Zapisal cenjeni guru slovenske čili scene in glavni urednik FB skupine Čudoviti svet čilija čilimojster ADAM ŠERC

"Drzen izbor mešanice začimb, s katerimi pa jim je vseeno uspelo ohraniti prvoten okus čilija habanero chocolate. Kompleksen in zanimiv ravnoprav sladek okus, ki zelo zadovoljivo peče. Poda se prav k vsaki jedi."

Sestavine:

Habanero chocolate, pomaranča, jabolko... celo rum. Zanimiv izbor začimb; od kardamoma, koriandra, cimeta, gorčičnih semen, nageljnovih žbic, medu in sojine omake. Zanimiva in drzna kombinacija.

Vonj:

Ob odprtju stekleničke te preseneti zelo uravnotežen vonj. Najprej sem bil malo skeptičen zaradi števila začimb in dodatkov, ampak moram poudariti, da jim je kombiniranje vseh teh sestavin odlično uspelo. Težko je ob tako močnih začimbah kot so sojina omaka, koriander in nageljnove žbice ohranit prvoten vonj in okus primarne sestavine, torej, čilija.

To je ekipi ČILI ČAR odlično uspelo. Niti eden dodatek ne izstopa ali prevlada. Pravzaprav, vonj odlične sorte čilija, kot je habanero chocolate, ni zakrit.

Bravo!! Kapo dol.

Konsistenca:

Omaka je prave gostote, dovolj tekoča, zlahka se jo dozira.

Okus "na suho":

To kar sem zapisal za vonj, se nadaljuje tudi v okusu.

Najprej okusiš čokoladni habanero. Nato v ozadju brbončice zaznajo to drzno kombinacijo pomaranče in vseh začimb in dodatkov. Vse skupaj je Všečno. Uravnoteženo. Zanimivo. Drzno...

Klučna sestavina je, po mojem mnenju, poleg odličnih habanerov tudi paprika chocolate mini bell. Tisti, ki je že kdaj probal to izjemno sorto mini paprike, bo vedel o čem govorim.

To je omaka za vse. Ni ultra pekoča, je pa povsem zadovoljivo pekoča, kot je  značilno za čokoladni habanero, povzroča prijetno pekočino. 

Uporaba:

Okus je zelo, zelo kompleksen in meni osebno bolj všeč kot Čili Čar omaka iz rumenega habanera. Zaradi malenkost manj sladkobe je uporabna praktično povsod. Dodal sem jo na ogromno jedi. Od sendvičev do mesnih jedi. Celo pokapal sem jo po vanilijevem sladoledu, kar se je perfektno obneslo.

Noro dobro pa se je obnesla v juhi.

Juha iz buče hokkaido

Bučo sem očistil, zrezal na krhlje (neolupljeno) in pekel v pečici 15 minut na 200 stopinj.

Med tem sem v kozici sotiral drobno narezano čebulo in strok česna, dodal konico noža kurkume in konico noža začimbe five spice. Pečene krhlje sem stresel k čebuli ter vse skupaj zalil s piščančjo osnovo, solil, popral, zmiksal s paličnim mešalnikom, dodal žlico creme fraiche, ter pokuhal še 10 minut, da se okusi dobro povežejo.

Juho sem bogato pokapal z omako "ČILI ČAR- chocolate habanero".

Omaka je juho dvignila na povsem drugo raven. Odlična zimska jed, ki s pekočino pogreje tudi, če je juha hladna.

Torej ... še en odličen izdelek ČILI ČAR.

KAPO DOL Silvester in ekipa!!!


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