A dear friend recently gave me a pack of assorted chocolates from Korea from her her husband’s pasalubong after a brief business-visit there. It was an assortment of weird but surprisingly wonderful sweets from the kimchi country. Flavours included were sesame, seaweed, rice wine, and this, my husband’s favourite and mine, the red pepper chocolate:
I know you are also wondering why and how a lowly sili (red chilli pepper) can be added to chocolates?
The result? Two layers of chocolate gooey stuff – outside is a regular milk chocolate, inside is creamy nougat-ish flavour. Yum. The red pepper heat kicks in moments later. Not that hot, just mild enough, and you know what, weird it may sound but it is actually chocolate-y delicious! I am amazed at how an unlikely ingredient (red pepper) can enhance the chocolate flavour.