Chilli Kick!

Chilli Kick!

With festival season now complete for us, we’ve had a moment to regroup and figure out what the rest of the year is going to look like for us here at Elevated Cacao. Paul and I really enjoy doing the festivals because they are one of the only opportunities we get to interact with you, our customers, and learn from you – what’s in, what’s out, what you love, and what you hate.

One of the most frequently asked questions we got at last year’s festivals was, “Are you planning on developing any new flavours?”, closely followed by, “Do you have a chilli chocolate?” So, we heard you and we went back into our lab and worked some magic and as Paul says, et voila! Presenting, Chilli Kick.

I personally LOVE spicy food, so this was an extremely fun flavour for us to develop. Folks often ask us how we go about cultivating these flavours and actually the answer is really quite simple. We always start with an idea or end goal in mind. 

For this particular flavour, we knew we wanted to have some sweetness to balance out the heat, and we didn’t want the level of spice to be burn your mouth hot; we wanted more of a slow burn that all people could enjoy, not just spice lovers.

Box turned out pretty cute too!

Box turned out pretty cute too!

So, we started with a base recipe of plain dark and over the course of a few days of stonegrinding, slowly added in chilli powder bit by bit. We used Indonesian red chilli powder, so we knew it would pack a mean punch and wanted to take it slowly. One of the most challenging things about developing flavours when making chocolate is that as the chocolate grinds, the flavour of what you’re adding can really change. When you first add it, the chocolate may taste one way, and after just a few hours of grinding, it can have a completely different flavour profile. All of that to say, you need to take your time.

A few additions in, we got it to where we wanted it, moulded it up and gave it a try. I think it’s safe to say one taste in, we were both in loooooove. It’s a wonderful flavour and you really do get that mellow, sweet heat at the back of the throat; it goes so nicely with the chocolate.

We are so glad we went for this flavour because it turned out to be our most popular flavour at the Ubud Food Festival. So stay tuned, as it will be making its way soon to all our stockists. And hopefully, it is the start of a whole new range of flavours….but more about that later. ;)