You may have noticed that in grocery stores and coffee shops alike a wave of odd flavored chocolate bars have hit the shelves. They range from bars that have anything from ginger to pop rocks incorporated into the bar. Two of the most prevalent additions to the bars include the incorporation of sea salt or chillies, both of which are rarely associated with sweet foods.

Chilies in the chocolate tastes a lot like a very chocolate dominated mole, If you like chocolate and spice, this is a good thing.
The salt is not evenly distributed in the chocolate and is encountered by the taste buds in sporadic moments. Think of the encounter with the salt as a disruptor in a flavor continuation, which allows for you brain to be shocked for a moment and then refresh on the pleasure derived from the flavor of the chocolate. It makes it almost like take that fist bite out of the bar once more.

I will go through the process of how to incorporate the new flavors into the chocolate as well as give you an Idea of proportions that are well suited to this project as well as suggest a few simple ways to cool the chocolate so that it looks presentable.

Step 1: Gather Supplies

Obviously you will be needing three ingredients; Chocolate, chilies , and sea salt. However, the question is what type of the ingredients are needed.

As far a chocolate goes I suggest using dark chocolate in particular because it allows for a pure chocolate taste, not diluted by the creams added into milk chocolate, however if dark is not you thing go ahead and experiment with milk chocolate, bittersweet, or anything else you an think of. The mixture that I used was a blend of specialty dipping chocolate (about 4 oz) and 70% coco dark chocolate (4 oz). The dipping chocolate is good for easier handling on small projects like this one because it has a low melting temperature, and a low solidifying temperature, perfect for melting the chocolate in a microwave, which I will be doing in this tutorial.

The use of chili to introduce heat into the chocolate varies greatly You may end up using anything from chili oil  to chili powder which create different effects on the texture and overall taste of the final product. I will pulling the heat of the chilies through the use of super fine chili powder. in the mix, but I will give you some Ideas on how also to incorporate chilies into the chocolate later on.

There are many different types of salt, I personally prefer cracked sea salt crystals, but feel free to experiment or use what is handy. I cant speak for plain table salt though, the grains of table salt may be so small that it disperses the taste of it all throughout the chocolate, which counteracts the purpose of putting the salt in the chocolate to begin with.
I would like to make some of these for my family for Christmas, but you did not say how much sea salt to use.
For every 8 ounces (1cup) I generally use 1/4 tsp. of super coarse salt, but add less if you feel so inclined. Adding more salt than that generally blankets the flavor of the chili.
I LOVE chili-cocoa things, and I always am tempted by those &quot;gourmet&quot; bars you see in stores, but can't bring myself to buy a small chocolate bar for like $7.<br><br>Now I can make them at home. :)<br><br>I don't generally melt chocolate in the microwave; does the method you described prevent &quot;bloom?&quot; Gotta temper my choco. :P<br><br>Thanks!
Microwaving doesn't prevent bloom really. It does however, make tempering the chocolate much faster a s you can get it to the proper temperature with good timing increments on the microwave.<br><br>My chocolates are not in danger of bloom, simply because dipping chocolate, as I used has been tempered in production. I forgot to mention this in my blurb about chocolate. You can find dipping chocolate in most wholesale stores, sometimes in grocery stores, and the dipping chocolate pebbles are available in most craft stores that have a cooking section.<br><br> I'm sure I don't need to tell you that not all chocolates are equal, the type that come in the pebble form in plastic bulk bags should be avoided. They tend to leave an interesting aftertaste. <br><br> We freeze huge slabs of this stuff in anticipation for dipped strawberries in the summer.

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