Mexico: Chili Chocolate Fudge

Who knew chocolate could be so caliente? I first tried a spicy hot coco in the courtyard of an old mission in Oaxaca and couldn't decide whether it was my new obsession or a mouthful of horrid.  The blend is an assault on the senses but makes you feel like you have truly discovered something completely new. It is not for the faint of palate... see what you think.

-semi sweet chocolate chips, 12 oz
-sweetened condensed milk, 14 oz can
-chili powder, 2 tsp
-cinnamon, 1 tsp and extra for dusting
-nutmeg, 1/2 tsp
-vanilla extract, 1 tsp
-unsalted butter, 2 Tbsp
-fleur de sel (optional)

This fudge is the easiest:

-line a baking pan with wax paper.
-melt all ingredients over low heat, stirring constantly
-pour mixture into baking pan and smooth.
-refrigerate until hard
-cut into bite size pieces, dust with chili powder or fleur de sel

Chili Chocolate Fudge.jpg
Posted on August 27, 2013 and filed under dessert, world travel.