For some reason, I had a hankering for spicy white chocolate. I couldn’t stop thinking about how to make it something really special and interesting. First I thought about putting some jalapenos in the chocolate. Then later, when Jessica and I went for a walk, I realized that almonds would go great, as would some salt.

Set Chocolate

Monday morning, being off from work, I stopped by Whole Foods and picked up some over-priced Callebaut white chocolate and jalapenos. Then went home and got to work.


Spicy White Chocolate Bar


  • 1 pound White Chocolate couverture, shredded
  • 0.9oz Jalapeno (1 piece), stemmed, seeded and thinly sliced
  • 1/4 teaspoon Cayenne Powder
  • 1.35oz Whole Almonds (44 pieces), roughly crushed and toasted
  • 1/2 teaspoon Applewood Smoked Salt (substitute with Kosher salt)


  1. Toss together jalapeno slices and cayenne. Toast 20-25 min at 250 deg F.
    Cayenne Jalapeno
  2. Temper white chocolate.
  3. Stir jalapenos, almonds, and salt into white chocolate.
  4. Pour into 8×8 baking dish. Tap down to remove air bubbles. Place flat in freezer for 5 minutes, then let set on counter for an hour.
    Setting Chocolate

For next time (or for you), here are some tips that I highly recommend:

  • Put plastic wrap in the baking dish first — otherwise getting the chocolate out is a huge pain.
  • Chocolate heats quickly, and cools slowly.
  • Read read and read again how to temper.
Chocolate Edge

Check out more pictures in the Flickr photoset.
posted by Lon at 08:53 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.