Recipes & Advice
Chocolate-Dipped Candied Peppers

Makes 6-8 Servings

Creator: Mary Bilyeu, Missouri
Adventure Ingredients: Cardamom, Ginger, Green Tea

Expand/Collapse Ingredient Details



Rinse peppers, and carefully slice lengthwise not quite up to the stem; remove seeds, and place peppers into a 3-quart saucepan. (Note: remember to wash your hands thoroughly after handling the peppers, and avoid touching your eyes and face).

Cover peppers generously with water, and bring to a boil; lower heat and simmer 30 minutes, then drain. Repeat this process.

Place peppers back into the saucepan, and add sugar, tea, ginger and cardamom. Place a candy thermometer onto the side of the saucepan, and boil mixture until it reaches 220 degrees. Remove from heat, and let rest for 12 hours.

Repeat the process, bringing mixture to 220 degrees.

Remove from heat, and let rest for 12 hours.

Finally, bring the mixture to 260 degrees and cook just until the syrup is absorbed by the peppers. Remove from the heat and let cool slightly. Place a cooling rack onto a 15x10-inch baking sheet, and spray generously with cooking spray. Remove peppers by the stem, and carefully place them onto the cooling rack to dry for 12 hours.

Place 62% cacao chocolate, 70% cacao chocolate, and butter into a small saucepan, and melt together over very low heat. Place a greased sheet of foil onto the countertop. One by one, take the peppers by the stem end and dip three-fourths of the pepper into the melted chocolate. Place pepper onto the greased foil, and let chocolate cool and set.


Place peppers onto a decorative serving tray, and enjoy!

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