You remember how to make haggis, right? Get a sheep's stomach and fill it with oatmeal, fat, and a sheep’s cut-up liver, esophagus, heart, and lungs.
Then let it simmer for four hours, look at it, and throw up.
But wait! What if you let it cool off and then covered it with chocolate? That’s the idea that Scottish candymaker Nadia Ellingham has. She says that “at first taste it's a dark spicy chocolate, but then the more peppery notes come through.”
Translation: First it tastes like candy. Then it tastes like haggis.
Commence gut dump!