This is not just a chilli chocolate bar, this a Carolina Reaper chilli chocolate bar.
Bred in South Carolina, the Carolina Reaper has held the Guinness World Record for the world’s hottest chilli since 2013. When tested for the record, the batch of chilies had an average heat level of 1,569,300 Scoville Heat Units. The hottest individual pepper measured 2.2 million Scovilles. For comparison a Jalapeno generally has a heat range of 1,000 – 20,000 Scoville units.
The dark chocolate is a blend of Ghanaian and Dominican beans but honestly this serves as nothing more than a base for the chilli. Break off the smallest piece imaginable, put it on your tongue and discover what is almost certainly the world’s hottest chocolate (and certainly the hottest chocolate we’ve ever tasted).
There is no question of subtle flavours and different tasting notes. The chilli flavour starts deceptively slowly and keeps on building and building. Waves of heat pass across the palate, overwhelming anyone with a low spice tolerance. Long after the chocolate itself has melted away you are left with a tingling sensation on the tongue – a piquant reminder of the Carolina Reaper’s passage. A unique chocolate experience, this is not a bar for the faint-hearted.
German make Georgia Ramon is the brain-child of Georg Bernadini and his partner Ramon. Georg is a well-known figure in the chocolate world. After training and working as a chef patissier in Germany and Paris, he helped found Confiserie Coppeneur et Compagnon alongside Oliver Coppeneur. Bernadini spent 17 years at the company before leaving in 2010 to pursue other projects. Since then he has used his chocolate expertise to write Chocolate – The Reference Standard. This is a 920 overview of artisan chocolate and bonbon makers.