Wednesday, July 20, 2011

Chocolate-Covered Pickled Jalapeños

If you don't have a jar of pickled jalapeños just sitting in your house, you should buy one, just in case the desire to cover them in chocolate (or include them any dessert you are making) should strike. 

I had to go to the store to purchase the jar of jalapeños as well as the baking bark. Fortunately, the K-roger is super close. I probably shop there at minimum three times a week, and sometimes as often as three time as day. (Helpful hint: making lists is the key to not forgetting things on said list).

As per usual the ingredients and directions are easier than Sunday morning, unless you are making these on Sunday morning, then they are equally easy.

Chocolate-covered Pickled Jalapeños
  • 1 jar pickled jalapeños
  • chocolate and white chocolate baking bark
  1. Drain and thoroughly dry jalapeños.
  2. Melt bark, and coat pickled pieces of spicy perfection.
  3. Let chill and then consume with a glass of water nearby. 
I think I like the white chocolate better. It had a cleaner flavor than the regular chocolate, which muddled the pickled-ness just a tad. 

I was on a pickled jalapeño kick. But now, with both of the japaleño-heavy recipes out of the way, I am ready to continue to branch out.

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