It was simple. I have been tasting a few different chili chocolates so I wanted to compare them in a taste test. Two bars are from our current selection and the third bar was discoverd on a research trip to San Francisco this past weekend. Here are the results of my chili chocolate showdown:
Since I was familiar with two of the bars, I decided to go with the new bar first. It is the Rococo Artisan Chili Pepper Bar from the UK. It is an organic 65% bar that is incredibly creamy. It tells you right on the wrapper that it contains a high percentage of cocoa butter and you can tell by the mouthfeel. This chocolate bar uses birds eye chili pepper (aka chili padi), which is a well-known Thai pepper. It has a relatively strong heat intensity, which definitely shows in this bar!!
When I put a piece of the chocolate next to my nose I could smell the chili pepper, but when I put it in my mouth that was all I could feel. The heat quickly overtook my mouth and not a crevice was left untouched. This baby is HOT. What about the chocolate? Well, it is very creamy, but I don’t know anything about the taste. The heat of the chili overpowered my mouth so much that I couldn’t taste anything else. The heat lingered in my mouth long after the bar left. If you like heat, then this is the bar for you. I can’t recommend it for the chocolate.
Next up was the Nirvana Spicy Aztec bar. This vegan bar hails from a Belgian company that has a terrific dark chocolate bar so I have high hopes for this bar since they are using the same chocolate and just adding things to it. It is a 72% organic chocolate with almonds, cinnamon, nutmeg and chili pepper. They do not say what type of chili pepper is being used in the bar.
When I took a piece of this chocolate and held it to my nose, I could not mistake the spicey and nutty notes. I put a piece in my mouth and could tell the bar has a lot going on. The heat goes to the back of the throat while the spice heads up nose. I wanted to savor the bar, but the nuts are cut very chunky and get in the way. The actual taste of the chocolate itself is hard to discern with all the other flavors, but the flavors blend harmoniously and I was able to enjoy the bar. This bar is spicy and complex with just enough heat in the right spot for me.
For the final bar in the challenge, I selected the BruCo Ancho. This bar is from an Italian chocolate producer that makes incredible chocolate. Their salt tasting bar is one of my favorites. Ancho is a very mild Mexican chili pepper. The Ancho bar is a little different than the other two in the respect that it has an inner and outer layer. The outer layer is a 68% chocolate that covers the 48% milk chocolate inner ingredients that hold the hand-selected ancho chili ganache. The trick is to put a piece in your mouth and allow it to melt so the chili heat is exposed.
I put a piece of the Ancho bar in my mouth and began to move it around and let it slowly melt in my mouth. I could actually taste the smooth, delicious dark chocolate!! Then some heat hit the back of my throat, but I was still enjoying the incredible tastes in my mouth. This bar is light, smooth, creamy and the heat is sensational. The heat lingers in the far back of the throat while the delicate milk chocolate ganache slowly reveals itself.
I would love to know what you think of these bars…
Haven’t tried them? Check out our current selection at Drexelius Chocolates!