Cooking & Baking
Related: About this forumSo, I have hot peppers and I had an interesting idea.
I have habanero as well as cayenne peppers, although I would only use the cayenne for this idea. I have had dark chocolate bars spiced with hot peppers that my husband has brought me before. I love them. So I decided to make some for myself. Probably cracked bark style. But since I've never tried it before I would be interested in hearing from anyone that has tried to make spicy chocolates.
I'm imaging it as an easy thing to do, but then I don't want to overlook anything.
Thanks!
mopinko
(69,810 posts)as this is not something i had thought about, but i have hot peppers coming out my ears. i have a ghost chili the size of a small fruit tree.
The empressof all
(29,098 posts)Commercial bars that use chili use dry chili's. I would think if you used fresh you wouldn't be able to keep it around long as the fresh veg will decay unless you are planning on cooking it first then incorporating it into the chocolate. I think I would be inclined to infuse cream with the chili and then make truffles. You'd be able to get a sense of how spicy the cream is before incorporating it into the chocolate so as not to ruin a whole batch. I'd also recommend adding some salt to the cream as well. Let us know how your creation turns out
pinto
(106,886 posts)I've tried to make it with fairly hot chili, never have gotten it right. Fortunately I have a friend, Mexican native, who calls up when she makes a pot. "Want some?"
Score!
In any event, would love to hear how your chocolate bars turn out.
Goblinmonger
(22,340 posts)was from a local place in Madison, WI (now closed ) called Chocolate Coyote that was chocolate ice cream with pepper in it. Had a nice bite to it. If I remember correctly, they used dried chili (as discussed above). I imagine you could get something good by infusing the custard with the chili as is discussed above for truffles.
Another thing you might consider is to infuse tequila with the hot peppers and use that for cooking fajitas or making guacamole or anything, I guess.
Edited to add: ooh, and honey. I've had really good chili infused honey before.
stopwastingmymoney
(2,028 posts)Then scrape that yummy paste from the skins to mix with the chocolate. I don't think you'd get a shelf stable product that way, probably go with freezing to store.
I'd like to try this too and am curious what others think.
How about roasted chili fudge?
Tab
(11,093 posts)Typically they use dark chocolate. and build in the chili peppers.
Ruby Reason
(242 posts)I will end up drying some peppers (I always do), and probably throwing some into a simple vinegar hot sauce (standard fair for a few years now). The honey sounded like an interesting idea, and I may try the cream for the truffles. Tonight I'm going to go with fresh peppers though, too tired to roast them, but may also try that later.
I'll just start with a small batch and refrigerate it. I have a feeling it won't last long. Never heard of ice cream, but I'm going to keep that in mind for next year. I am using dark chocolate, hadn't actually thought to use anything different since the only kind I've ever tried has been dark. However, that opens a whole new avenue too.
I'll try to let everyone know how it turns out. Keep the ideas coming. Several small batches may work out best, so I can try all the different ideas!
Can't wait to hear some more!