Chile Caramels


Our kitchen manager Steve had an idea for a new collection. An avid chilehead, he suggested we take our amazing caramel and spike it with as much pulverized super-hot chile powder as possible in order to blow our customers’ faces off. The rest of us, with cooler heads, thought it might be better to add just enough pulverized pepper to give you the flavor of the pepper without the added face explosion.  

So, with only a slightly heavy hand, we sprinkled in the perfect amount of chile pepper into these caramels. Don’t get us wrong…they’ll still be hot, but you’re going to actually be able to taste some of the flavors that are usually masked by insane heat. And, if it all becomes too much for you, try a scoop of ice cream. The cold, the sweet, and the dairy all help to neutralize the capsaicinoids attacking your insides so you’re ready for your next chile caramel. 


Collection Flavors

Red Hatch Chile

The heat in this chile is similar to its green sibling. With red Hatch chile peppers, the peppers are allowed to mature and ripen on the vine for longer. Instead of biting up front like its green counterpart, the Red Hatch Chile has a blooming back heat. It opens and warms with each bite, teasing out earthy, smoky, rich, buttery flavors.


Green Hatch Chile

The green chiles tend to be more assertive than their red counterparts because the chiles are harvested before the spiciness fully mellows, but the heat signatures on the two are very similar. The flavor notes signature to Hatch chiles are secondary to the heat-- but not absent altogether. You’ll love the earthy, smoky, rich pepper taste you experience with this caramel.


Serrano Tampiqueño Chile

Serrano chiles have a delayed-fuse heat, allowing their flavor notes to unfold before their heat crashes in. The Tampiqueño variety we feature runs hotter than the average Serrano, packing a big kick in a tiny package.

Scotch Bonnet Chile

This is THE chile pepper of the Caribbean region, and it has earned its notoriety. Famous for its scorching heat, the Scotch Bonnet is a fruity, sweet pepper that boasts flavors of tomato and apple in its complex profile. 

Habanero Chile

The Chocolate Habanero is a chile pepper that bites back. It runs almost twice as hot as its orange cousin, and while it has the bright, fruity notes we all know and love in habaneros, you’ll find that the ripping heat in this pepper also comes with smoky, earthy flavor notes.

Trinidad Scorpion Chile

The Trinidad Scorpion Chile is aggressively hot, with a long-lasting lingering heat signature. The flavors you’ll experience before the heat gets you are citrusy, sweet, and at times even floral.   

Ghost Chile

The Ghost Pepper is the chile pepper on this list most likely to haunt you. You can beat the heat of a lot of the peppers-- even those dubbed Super Hots-- by removing the ribbing and seeds. Not with the Ghost Pepper. Pulling out the seeds and ribs will only remove up to half the heat, leaving you with a punishing pepper even in its altered state. Our peppers keep their seeds and ribs, making them more than formidable. Still, the way in which we prepare these caramels allows the adventurous eater to enjoy the smoky, deeply peppery notes of the Ghost Pepper’s flavor before the slow burn heat builds to all but unbearable levels.

Carolina Reaper Chile

If you’re looking to meet your maker via death by chocolate, the Carolina Reaper Chile Caramel is a delicious way to tempt fate. The hottest pepper on the market today, it is extremely rare to taste any of the fruit’s signature fruity, sweet flavor notes. Instead, what most gastronomers experience is the searing, relentless heat (this pepper has a range of 1.4 - 2.2 million SHUs). Don’t misunderstand; there is plenty of heat to be had in this caramel. The caramel preparation simply delays the way in which the capsaicinoids unfurl in your mouth. Timid palates should start with a small nibble from one corner, and have a glass of milk or a scoop of ice cream nearby to help curb the heat.

Customer Reviews

Based on 7 reviews
Vin Broenze (West Newbury, MA)
The best!

Top notch quality ingredients, smooth and creamy. The best chocolate I have eaten. Also, when I bit into the peppermint chocolate- it felt like Christmas.

Molly Rinaldi (Sebastopol, CA)
Brilliant chocolates

I was given some of the chili caramels as a gift. The flavors were so spectacular. I cut them into quarters to be able to savor the differences. I ordered two more sets to give to chili loving friends as gifts and received an amazing selection of the Loaded chocolate bars which are delicious also. I cannot wait to try some more of your creations.

Ann Marie Verde (Newburyport, MA)
Spicy sweets

Love the Chile Caramels. Just the right amount of zing as the caramels melt in your mouth.

Customer (Manchester, NH)

Chile Caramels

Bonnie Phelps (Harvard, MA)
Loved the chili caramels!

All the chocolates were good but I am most partial to anything caramel!

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