You like hot chocolate? I don’t mean hot chocolate. I mean hot-hot chocolate, as in hot chocolate with a little pepper sprinkled in? If so, then read on.

Now I have to admit that I much prefer hot (as in, great) to hot-hot (as in, spicy.) I confess that upon receiving a hot-hot four-pack of chocolate bars from Bella Cabosse, I paused. OK, I procrastinated. I don’t exactly like adulterated chocolate. But one dreary, tiresome afternoon I decided to stop web-searching and writing and to just dive in.

I started my “tasting flight” in France — with a Dolfin Chocolate Noir Au Poivre Rose. The moment I opened the plastic surrounding the chocolate, I was enthralled with the scent of fresh pepper and chocolate. I loved the texture and flavor of this peppery chocolate. I had to fight the urge to go back for a second and a third square, as I had other chocolates to try.

Next up was a warm, sweet bite of milk chocolate wrapped in cardamom and pepper, Dolfin’s Chocolate Au Lait Hot Masala. If I didn’t have a distinct dislike of the flavor of powdered milk in my chocolate, I would like this. In fact, the flavor of the chocolate echoes those I’ve tasted in Indian desserts. It’s authentic, bold, but not my favorite.

Third up was a chunk of Slitti Gran Bouquet Peperoncino. Wow. Now this is a hot chocolate. A little gritty in texture, but hot. I like the Au Poivre Rose better because it’s so aromatic, but those who want their chocolate truly hot will love this. The chocolate is extra dark, 73 percent, and the pepper delivers a little heat to the tongue and throat.

Last up was the Amedei 66 percent black chocolate from Tuscany. This slightly bitter, fruity, coffee-flavored chocolate wasn’t peppery at all — and it was the perfect finish to my hold-on-to-your-chocolate-bar taste adventure.

If you’re in the mood to “Spice It Up” call (800) 471-9590 or go to
www.BellaCabosse.com.

– Jolene Thym