Chocolate-Covered Candied Peppers are delightful and unique sweets with a unique flavor, a blend of the spicy, strong character of peppers and the aroma of good dark chocolate.
Candied peppers are perfect to end a meal; they are not high in calories, and the spicy effect even slightly stimulates the metabolism.
They are unique and delightful to package and give to those who love these spicy notes, perfect also as chocolates for Valentine’s Day or for colder days.
The procedure is simple but requires a few steps first for candying and then for the chocolate coating.
If you’re interested, follow me through the steps and the recipe.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Slow Cooking
- Cuisine: Italian
Ingredients
- 1.8 oz Spicy peppers
- 1.8 oz Sugar
- 3.4 tbsp Water
- 1 tbsp Glucose
- 1.8 oz Dark chocolate
- to taste Sugar
Tools
- 1 Strainer
- 1 Pot
- 1 Stove
Preparation
Wash the peppers well, cover them with cold water in a saucepan, and bring to a boil for about 5 minutes.
Drain and repeat the process a second time.
Drain again and let cool a bit, then with a good sharp knife, cut the peppers on one side and remove all the seeds. Be careful, it’s better to use gloves if they are very spicy; you may accidentally touch your eyes or irritate your hands.
Repeat the process of boiling them in water for about another 5 minutes for the third time.Drain the peppers, weigh them, and then calculate the same weight of water and sugar. (Mine weighed 50 g.)
In a saucepan, pour 3.4 tbsp of water, 1.8 oz of sugar, dissolve the sugar well, and then add 1 tablespoon of glucose. Immerse the peppers in this syrup and continue cooking for about 7/10 minutes over low heat until the liquids reduce and the peppers are candied.
Place the peppers on a baking sheet lined with parchment paper, let cool, and then coat them in granulated sugar. The peppers are also great to enjoy just like that, but if you want to add an extra indulgent note, dip them in dark chocolate.
In a double boiler, melt the dark chocolate well, dip the peppers, leaving a part uncovered, place them on a tray lined with parchment paper, and refrigerate for about 2 hours to set and dry the chocolate before serving.
Notes
Advice: you can choose the variety of pepper you prefer, the important thing is that they are juicy and perhaps not overly spicy so that everyone can enjoy them.
The peppers can be stored in the fridge, closed in a glass jar for a long time.
If you also like candied orange peels, click here
