Chocolate Plague is a dark, sinister dive into extreme heat. And this pepper sauce recipe for steak is just perfect. Chocolate Pepper Steak Sauce. Only the best chocolate-bhutlah pepper sauces make the … This is our only product containing the chocolate habanero pepper. It combined wonderfully with mashed potatoes (cooked with grated cheese and nutmeg) and asparagus. I don’t add any flour/corn starch to the sauce and allow the sauce to reduce to thicken simply because it’s less faff and makes it gluten free/low carb as well. Sweet and mesquite but contains no chocolate! Serve warm or cold. fantastic recipe. I just added a pinch of corn flower to thicken the sauce just a bit more. It’s delicious and featured in the Hot Ones Season 9 lineup of top Scoville sauces- where it is ranked second hottest sauce. Recipe by Tarah T. Amounts are very approximate guesses (I don't usually measure the first time I make something from scratch). https://www.thegunnysack.com/dr-pepper-chocolate-sauce-recipe The joy about this easy pepper sauce is that it literally takes no more than 20 minutes to make. Every sauce we carry has been tested and approved by our hot sauce experts. Cook over very low heat until all the chocolate is melted and the mixture is smooth. Also added pepper corns and a bit of salt in the sauce. This is a good sauce paired with steak. This sauce was made with our freakshow pepper, the Chocolate Bhutlah, which is a mutant hybrid of the Ghost Pepper and Chocolate Douglah Pepper. Can be refrigerated for up to 2 weeks and gently reheated. Don’t let the name fool you, there is nothing sweet about this Scoville Sauce. The fresh rosemary does the trick and blends wonderfully with the port balsamic and chocolate. Browse our selection of chocolate-bhutlah pepper hot sauces below. Combine chocolate, cream, butter and chili pepper in a heavy sauce pan. MAKE IT SHINE! Ingredients: vinegar, brown sugar, smoked chocolate habanero peppers, garlic, salt, onion, xanthan gum.Size: 5 fl ozHeat Level: Hot It's deep smoky flavor and spice kick in immediately and the aftershock continues, even after the mouth feel subsides. It's a bit spicy, but you can tone back on the peppers. Be the first to review this recipe.