How do I achieve my ultimate sweet and spicy dessert?

I was motivated by seeing spicy Korean dessert cakes on we bare bears and I desired to eat it. But alas, it does not exist in the Asian markets near me, therefore I shall embark on this quest of making some sweet and spicy desserts myself. Problem is my spice tolerance is high, I eat the 2x spicy noodles on a daily basis. I desire to go higher. I want to be brought to the point of tears. BUT I want something sweet. Specifically chocolate. So here I am.

Here is what I've done on my journey so far:

1) I've minced and added up to 10 habaneros to some brownie batter using a mix of several leftover chocolates that I had but it eventually ruins the texture and still not spicy enough, maybe peppers are out of season. Still tastes good tho. Recipe: https://www.baking-sense.com/2015/09/28/habanero-brownies/

2) Emulsified like a dozen Thai peppers and 2 habaneros in oil, heated it up. Roasted some Thai and habanero on the side. Strained the hot oil onto the roasted peppers and then put it all in a jar with some raw peppers. Then used this spicy oil in replacement of vegetable oil, and made a chocolate cake with that, still not spicy enough. Cake was nice and moist tho, the spice lingers a little which is a nice feeling. I actually feel it might be less spicy than the brownies but the spice lasts longer.

Recipe: https://bakingmischief.com/small-chocolate-cake/

3) Tried making some buttercream mixed with scorpion powder instead of cayenne, slight kick but it disappears pretty quick. https://wannabite.com/spicy-chocolate-buttercream-frosting-recipe/

4) Bought reaper pepper powder, put a couple teaspoons and basically mixed failures 1-3 all together to make cake pops and dipped them in white chocolate mixed with the hottest chili oil I could find in the Asian market, seeds and all.

It has a nice kick, but feel like it could be spicier, but the chocolate tastes so good, do I risk it with more reaper? However, the spice disappears in like a minute, is there a way to make it last? I've had really spicy stuff before but at the risk of actually tasting good, how can I get the best of both worlds?

Perhaps I am reaching my limit but if anyone has any suggestions I am willing to experiment

submitted by /u/Naviyr
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