Anyone that has fermented chocolate habs i'm just wondering how the flavors came out. Is the heat overwhelming or does it mellow a little? I have a bunch of them and was either gonna do a ferment or a powder.
I've never done it with chocolate hub but the orange ,red, Savina and the Caribean mellows out nicely in A ferment.
The longer the ferment the less it bites
Sounds good. You're making me think about trying my luck at a dark sauce with choc habs or choc congo along with passilla baijo , raisins or molasses for sweetness and some spices with maybe a tomato baste.
Ive done a fermented chocolate hab mango sauce and it was a big hit. I have people still wanting more. Cant go wrong, and the heat is subjective. To me the heat is not at all that much, but everyone is different.
