Summary of "IRRESISTIBLE Baked Camembert"

Ingredients

Camembert cheese (cold from the fridge, firm and cuttable)
Apricot jam (used for a mild, sweet flavor)
Fresh jalapeño chilies (about 3 parts per chili; seeds and white flesh are hottest; use half seeds or none depending on heat preference)
Pecans (toasted; can substitute with other nuts like hazelnuts or Brazil nuts)

Preparation of wooden box:
- Line the wooden box with tin foil to hold the cheese and catch any leaks.
Prepare the camembert:
- Use camembert straight from the fridge so it is firm and easier to cut.
- Place the camembert rind side down in the wooden box.
Make chili apricot jam:
- Finely chop fresh jalapeño chilies (half with seeds for heat, half without).
- Mix chopped chilies into apricot jam to create a quick chili jam.
- Reserve some whole chili pieces for decoration.
Toast nuts:
- Toast pecans in the oven at 180°C for about 5 minutes, toss, then toast for a few more minutes until fragrant and lightly browned.
- Add toasted pecans into the chili apricot jam.
Assemble:
- Spread the chili apricot jam with nuts over the top of the camembert.
- Decorate with whole toasted pecans and whole chili pieces arranged on top.
Bake:
- Place the wooden box with camembert on a baking tray.
- Bake in a preheated oven at 180°C for about 10 minutes.
- Keep an eye on the cheese; it should become oozy and start to melt without leaking excessively.
Serving:
- Serve immediately while the cheese is gooey and melty.
- Suggested accompaniment: cheesy straws (not detailed but mentioned as a side).

Using a wooden box adds fragrance and keeps the cheese contained.
Wrapping the wooden box in foil is a safety measure to catch any leaks.
Apricot jam is chosen for its mild sweetness that complements the heat of the chilies without overpowering.
Pecans are preferred for their softer texture after toasting but other nuts can be used.
Keep some whole chilies for visual appeal on top.
The camembert must be cold and firm before baking to hold shape.
Watch the cheese closely while baking to avoid overcooking.