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Ruby Reason

(242 posts)
Sun Sep 16, 2012, 10:32 AM Sep 2012

So, 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!

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So, I have hot peppers and I had an interesting idea. (Original Post) Ruby Reason Sep 2012 OP
gonna reply here mopinko Sep 2012 #1
Are you drying the peppers? The empressof all Sep 2012 #2
(another idea) Mole? pinto Sep 2012 #3
For what it's worth, one of my favorite ice creams of all time Goblinmonger Sep 2012 #4
I think I would roast the chilis stopwastingmymoney Sep 2012 #5
There are a few commercial manufacturers that make chili pepper-infused chocolate Tab Sep 2012 #6
Wow! Thanks for all the great ideas... Ruby Reason Sep 2012 #7

mopinko

(69,810 posts)
1. gonna reply here
Sun Sep 16, 2012, 12:29 PM
Sep 2012

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)
2. Are you drying the peppers?
Sun Sep 16, 2012, 12:39 PM
Sep 2012

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)
3. (another idea) Mole?
Sun Sep 16, 2012, 04:11 PM
Sep 2012

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)
4. For what it's worth, one of my favorite ice creams of all time
Sun Sep 16, 2012, 06:25 PM
Sep 2012

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)
5. I think I would roast the chilis
Mon Sep 17, 2012, 02:45 PM
Sep 2012

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)
6. There are a few commercial manufacturers that make chili pepper-infused chocolate
Tue Sep 18, 2012, 08:21 PM
Sep 2012

Typically they use dark chocolate. and build in the chili peppers.

Ruby Reason

(242 posts)
7. Wow! Thanks for all the great ideas...
Wed Sep 19, 2012, 06:16 PM
Sep 2012

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!

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