Hot Hearts
I use a 64% cacao bitter sweet French chocolate produced from Ecuadorian cacao beans.
I fold in pistachios and add chipolte chili.
I also sell this recipe as a bark labeled Guaquill Bark or I mold it into Hearts.
This recipe has a noticeable chili profile that lingers with the chocolate and pistachio flavors.
It is not for those that do not like spices.
It is my best seller and for a good reason, it is simply a great combination of flavors.

A nut warning is in play on this product.

Email me