You can add Carolina Reaper powder for an extra kick, but I wouldn’t recommend it
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INGREDIENTS
1 cup (180 g) of chocolate melting wafers
About 2 tbsp of jalapeno jelly
SUPPLIES
A rack
A piece of Silpat
A piping bag
A mold
A scraper
DIRECTIONS
Melt the chocolate, place it in a piping bag, and fill the mold cavities.
Use the scraper to spread the chocolate evenly into the mold cavities.
Flip the mold over and give it some taps to help the excess chocolate drain onto the SilPat.
Turn it back over and use the scraper to clean up the mold.
Put the mold in the refrigerator for 5-10 minutes to let the chocolate set.
Transfer the jelly to a piping bag and give a little massage. The pressure and the heat from your hands will make it easier to pipe.
Add some jelly to each cavity, making sure you don’t overfill. Leave room for the last layer of chocolate.
Use the back of a wet spoon to tamp down the jelly.
Remelt the chocolate that drained onto the SilPat and pipe it over the jelly.
Clean up the mold and put it back in the fridge.
When the chocolate has fully set, pop it out of the mold.
