The chocolate pot idea is inspired! I have to admit, I have always had a rather contentious relationship with ketchup. As a child, I baulked at the idea of having it anywhere near my plate, as I found its sweet tang too overpowering and just too jammy. To be honest, I was the same with many other condiments - I viewed brown sauce and mayonnaise with exactly the same degree of suspicion. I still wouldn't necessarily choose to have it on the side of my plate, but I will quite happily use it for all kinds of recipes. It's funny you mention mushroom ketchup - I love it, and heartily recommend the stuff you can buy at Fortnum and Mason, it's addictive!
I'll have to give it a go, because my first thought on preparing this piece was 'I do actually need to try mushroom ketchup at some point'. Though I'm not sure I'll like it... it's funny you mention also viewing brown sauce with suspicion, because whilst I'm fully team ketchup and mayonnaise (though not together on chips as I've seen done!) I am still 110% suspicious of brown sauce. Intellectually I understand the appeal, and I've tried an artisan one once which was tasty, but I still had no idea what on earth I'd want to put it on. Best way to ruin a good bacon sandwich, that!
I have to admit, mushroom ketchup is rather an intense flavour - earthy is a word that gets bandied around far too often by food writers I feel, but this really does have something about the soil and the woodland about it. Bosky is the word I guess! Ahhh I am with you on the brown sauce front. That said, my apprehension as pertains to condiments flies out of the window when it comes to chilli sauces, then I can't get enough and will willingly douse them on anything 😂
Oh that could be fun! I also love all the possibilities - I wanted to keep it one pot of cream / one bar of chocolate, but there are so many different things to make with different ratios from cake ganache to truffles. The tang just adds a certain something!
The chocolate pot idea is inspired! I have to admit, I have always had a rather contentious relationship with ketchup. As a child, I baulked at the idea of having it anywhere near my plate, as I found its sweet tang too overpowering and just too jammy. To be honest, I was the same with many other condiments - I viewed brown sauce and mayonnaise with exactly the same degree of suspicion. I still wouldn't necessarily choose to have it on the side of my plate, but I will quite happily use it for all kinds of recipes. It's funny you mention mushroom ketchup - I love it, and heartily recommend the stuff you can buy at Fortnum and Mason, it's addictive!
I'll have to give it a go, because my first thought on preparing this piece was 'I do actually need to try mushroom ketchup at some point'. Though I'm not sure I'll like it... it's funny you mention also viewing brown sauce with suspicion, because whilst I'm fully team ketchup and mayonnaise (though not together on chips as I've seen done!) I am still 110% suspicious of brown sauce. Intellectually I understand the appeal, and I've tried an artisan one once which was tasty, but I still had no idea what on earth I'd want to put it on. Best way to ruin a good bacon sandwich, that!
I have to admit, mushroom ketchup is rather an intense flavour - earthy is a word that gets bandied around far too often by food writers I feel, but this really does have something about the soil and the woodland about it. Bosky is the word I guess! Ahhh I am with you on the brown sauce front. That said, my apprehension as pertains to condiments flies out of the window when it comes to chilli sauces, then I can't get enough and will willingly douse them on anything 😂
LOVE the chocolate pot idea. I've just discovered some chipotle and chocolate ketchup/sauce from Fortnum's which I might experiment with there...
Oh that could be fun! I also love all the possibilities - I wanted to keep it one pot of cream / one bar of chocolate, but there are so many different things to make with different ratios from cake ganache to truffles. The tang just adds a certain something!