Tabasco Chocolate

I found this a World Market the other day. Dark chocolate ( I like that!) with Tabasco (Hey, I like that too!).

You don’t taste the Tabasco right away, the chocolate taste overwhelms it. But as the chocolate fades, the zing comes through for a spicy aftertaste.

Very good.

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6 Responses to Tabasco Chocolate

  1. breda says:

    Ooooh, nom.

  2. For some reason, that just seems wrong to me. Then again, I’m not a fan of dark chocolate AT ALL. I like sweet, milk chocolate. OM NOM NOM!

  3. Lissa says:

    Would that melt right into a mole?

  4. Yeah, the wife’s always bringing home yummy noms from World Market …..

  5. BobG says:

    Lissa: it wouldn’t really be a mole. Moles use different kinds of chiles, notably chipotles and anchos, and the tabasco chile has been bred (like paprika and cayenne) to be somewhat different from the Latin American breeds. Also, Tabasco is made by putting tabasco peppers in salt and vinegar and fermenting and aging them for a couple of years.
    Most moles I’m familiar with use unsweetened cocoa, and get their bit of sweetness from currents, raisins, etc that are added to the mole when cooking it.

  6. Lissa says:

    Learn something every day 🙂

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