LAB 02.2025

We had a very small test of cherries that had been fermenting for almost a year among the lacto-fermentation tests (F series).

The idea is to marry this particular taste of tart Morello cherries, freed of their sugar by fermentation and lightly salted, with Ancho peppers direct from Mexico and Habanero peppers from Brussels.​

The result is a somewhat paradoxical sauce, in which the fruit fades into the background to produce a balanced, fairly classic whole, in which the Ancho pepper adds a dry, almost tart character that marries perfectly with the tartness of the cherry. The addition of local apples provides the sugar needed to maintain a certain sweetness, which acts as a retardant, attenuating the violence of the Habanero to produce a gentle but long-lasting effect.

Finally, the cherry aroma comes through in the second mouthful, leaving a subtle krieck flavor that lingers after the spiciness.

ORGY is the project for the first quarter of 2025, with the aim of obtaining a taste similar to the famous Marseilles confectionery: orangettes.

The tests ran throughout February, using the best organic navel oranges with thick skins, organic chocolate from Mo factory, originating from Peru with 85% cocoa, Brussels Habanero peppers and good Chipotle to bring extra depth to the slightly earthy tones that enrich the cocoa aroma so much.

The aroma is immediately recognizable and assumes a fairly high strength; the immediate and lasting burn characteristic of Habanero excited by a citrus fruit.

The main difficulties in developing the recipe were :

1/ Controlling the bitterness. I wanted the Orgy to have a slight bitterness, so that it would fall into the category of "adult" hot sauces, without becoming too hard to bear. It was a balance between cooking time and the amount of brown sugar that was decisive.

2/ Consistency. The high proportion of chocolate makes the consistency very thick, and it was a real challenge to make a sauce that would come out of the bottle once cooled and set.

Scheduled for release at the end of March. 

More info on the final recipe at that time.

What you SWET is what you get.

Text & images by Thibault Fournal. 

Copyright SWET 2025.