Saturday, May 4, 2013
REVIEW: Steve's Mexican Chili Chocolate
While the combination of hot peppers and chocolate isn’t common practice in America, it’s a concept that’s more accepted by our neighbors to the south. Typically when you’re thinking ice cream, the words cool and creamy come to mind, but Steve’s Mexican Chili Chocolate attempts to bring the idea stateside by combining their chocolate ice cream with cayenne, cinnamon and Guajillo Chili chocolate. The Guajillo chili, which provides a mild amount of heat and a hint of sweetness, is a spice traditionally paired with cocoa in Mexico; but one I’ve yet to encounter in ice cream. Although I’d assumed this was a base only offering, I’d soon find out that the Guajillo component would come in the form of actual pieces of Taza Guajillo chili chocolate.
Mexican Chili Chocolate fits right in with the rest of their super-premium pints at 280 calories per serving, but promises to provide a lot more bang for your buck. The first layer’s light-brown shading looks unassuming and shows no signs of the high-octane chocolate hiding inside. As expected, the dense consistency doesn’t allow my spoon to slice through quickly and requires some extra effort to pull out the high butterfat ice cream. Steve’s slow-melting tendencies allow the bevy of flavors to fully develop on your taste buds. They’ve taken their standard chocolate base and added in cinnamon and cayenne pepper to liven things up a bit, but still manages to lead with the sweet, richness normally associated with a super-premium chocolate ice cream. The notes of cinnamon start to creep in as the base starts to break down and as each bite comes to an end; the cayenne begins to tickle the back of my throat.
This burn is something not normally associated with ice cream, but still avoids being so spicy that you wouldn’t want to go back for another bite. This unique concept takes a while to wrap my head around, and by the time I do, I begin to hit another element of heat. The pieces of Taza Guajillo Chili Chocolate Mexicano are added in big hunks and according to Taza, “We grind single-origin Dominican cacao using vintage Oaxaca stone mills to preserve its complex flavor and rustic texture, then blend in organic chilis. The result is a bright, bold chocolate that perfectly balances sweet with heat.” The roughly textured mix-ins provides powerful notes of citrus and smoke, with a slow-to-develop heat that’s assertive but not overwhelming. Steve’s spicy creation is unlike anything I’ve ever had in ice cream, and although this probably wouldn’t be a repeat purchase for me, was worth experiencing first hand.
Where I Found It: Steve's Ice Cream Online Store
Need some ice cream suggestions? Click on what component you're craving for further assistance!
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