The Art of Fire, Perfected

Charr'o Meter

Discover how flames transform food, from golden caramelisation to bold smokiness.

Blonde

The food develops a light golden colour, indicating the early stages of caramelization. The heat is low to medium.

Visual- Golden to light brown hue with minimal browning.

Flavour: Mildly sweet, nutty, light, and crisp.

Recommended foods

Beef (flank steak), Lamb (leg or chops), Chicken (small pieces or wings), Pork (tenderloin), Small Fish (tilapia, trout), Fatty Fish (salmon), Root Vegetables (carrots, parsnips), Farm Vegetables (squash, corn on the cob), Fruits (pineapple, peaches, plums).

Caramel

The food reaches a deeper golden-brown color, and sugars start to break down further, creating a richer flavor.

Visual- Medium to deep golden brown with slight bubbling.

Flavour: Sweet, slightly smoky, with hints of deeper richness.

Recommended foods

Beef (ribeye, skirt steak), Lamb (shoulder), Chicken (thighs, drumsticks), Pork (chops), Small Fish (perch, sardines), Fatty Fish (mackerel, tuna), Root Vegetables (sweet potatoes, beets), Farm Vegetables (peppers, onions, tomatoes), Fruits (mango, apricots, figs).

Mocha

The food’s sugars undergo more significant caramelization, creating a darker color and more intense flavor.

Visual- Dark brown with some charring at edges, glossy finish.

Flavour: Bold sweetness, with bitter notes emerging, deep and complex.

Recommended foods

Beef (short ribs, flank steak), Lamb (rack of lamb, lamb shank), Chicken (whole chicken, quarters), Pork (pork belly, ribs), Small Fish (cod, snapper), Fatty Fish (swordfish, salmon), Root Vegetables (rutabaga, potatoes), Farm Vegetables (eggplant, zucchini, asparagus), Fruits (bananas, pears, apples).

Charrd

The food begins to blacken and form a charred outer layer, often with some smoky flavor.

Visual- Dark brown to black with some blackened spots, crispy edges.

Flavour: Smoky, intense, with a balance of bitter and sweet flavors, some caramelized bitterness.

Recommended foods

Beef (brisket, tri-tip, skirt steak), Lamb (lamb leg, lamb chops), Chicken (whole grilled, spiced), Pork (pork shoulder), Small Fish (bass, halibut), Fatty Fish (grilled trout, branzino), Root Vegetables (turnips, celeriac), Farm Vegetables (mushrooms, artichokes, cauliflower), Fruits (pineapple, nectarines, watermelon).

Burnt

The food is almost entirely blackened or carbonized, with sugars and proteins having burnt off significantly.

Visual- Charred black, crispy, and very dark with a bitter aroma.

Flavour: Strong bitter, burnt flavor with minimal sweetness, intense smokiness.

Recommended foods

Beef (beef bones, overcooked steak), Lamb (overcooked lamb shank), Chicken (blackened chicken), Pork (overcooked pork ribs), Small Fish (overcooked tilapia, anchovies), Fatty Fish (charred salmon, mackerel), Root Vegetables (overcooked potatoes, burnt sweet potatoes), Farm Vegetables (over-charred peppers, onions, brussels sprouts), Fruits (overcooked apples, figs, grapes).

Ready to Taste the Fire?

At Charr’d Flavour Club, every stage of our Charr’o’Meter is more than a level of cooking—it’s a flavour journey. Whether you crave the delicate golden touch of “Blonde” or the bold intensity of “Charr’d,” we bring fire, food, and flavour together in unforgettable ways.

Planning an event, private gathering, or celebration? Let us curate a menu that perfectly matches your taste and your story. Get in Touch with Us to start planning your fire-inspired feast today.