Chocolate & Caramel Chillies
- 12 Ancho chillies (or any hot chili/pepper that you prefer)
- 1 ½ cup white granulated sugar
- 2 tbsp. Corn syrup
- 12-16 oz Peterbrooke Chocolate
Procedure:
- Wash and dry chillies thoroughly; they do not need to be wet at all
- In a small sauce pan on high heat, cook corn syrup and sugar until desired caramel color.
- Briefly let caramel cool, then dip chillies all the way to the stem. Set aside and let harden.
- While the caramel is cooling, melt the Peterbrooke chocolate and temper.
- Once in temper, dip the chillies ½ to ¾ into the chocolate, making sure to leave some of the caramel exposed for the best presentation.
- Set aside and let the chocolate harden. Serve immediately.
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