Hot chocolates

[alicias01]

Hi all! I’m mixing capsaicin into homemade chocolate bars. The flavor is awesome, but the heat disappears fast. Any tips for making the burn last longer?

 

[happy2go]

The heat fades because sugar and fat dilute capsaicin’s kick. A friend told me to blend in dried chili flakes or cayenne. those tiny particles keep releasing heat as you eat. What kind of chili are you using now?

 

[PizzaBoyfriend]

yep, definitely use a capsaicin extract or powder, not fresh peppers. cause fresh peppers introduce water and pulp, which can affect the chocolate's texture and the capsaicin dispersion
also pick dark chocolate rather than milk chocolate