Chocolate Industry

The kick comes at the end – the hottest chili flavors in the world French Chocolates

PARIS, Oct 28 (Reuters) – It’s hard to invent something new at the annual chocolate fair in Paris, but French chocolatier Damien Vidal has found a way to spice up his confectionery: stir in chilli the hottest in the world.

Along with traditional ingredients such as raspberry, black currant and passion fruit, its marble-shaped “Bille en tête” chocolates (a play on a French idiom for “head first”) are flavored with Carolina Reaper, the hottest pepper in the world according to Guinness World Records.

He manages to put just enough spice in them to give them a kick, but not too much to make them unpleasant.

Two Japanese tourists and other visitors to the chocolate fair tried the glossy chocolate and chili balls and no one spit them out.

“Mmm, it’s both sweet and spicy, not too spicy, the spicy taste is mild,” said Japanese student Hitomi Ebitani.

French salon visitor Justine Bonneau agreed.

“It’s really nice, it’s a good surprise, the heat comes at the end. First it’s fine, then it heats up and it gets hot,” she said, mocking her companion who, according to her, looked flushed after eating one.

Vidal – an award-winning pastry chef who has worked in the best restaurants in Paris and was invited as a “young talent” to the Paris chocolate fair – said this delayed effect was exactly what he was looking for: soft and sweet in the start, then an explosion of taste, which subsides after a few minutes.

“We had to go through several recipes, several attempts to find the right balance, one that would appeal to the greatest number,” he said.

French households eat an average of 13.2 kilos of chocolate a year, but leave enough for France to export more than 245,000 tons of chocolate, worth almost a billion euros, each year, according to data from the chocolate industry in Paris.

Written by Lucien Libert and Geert De Clercq; Editing by Toby Chopra

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