Bishy Barnabees Cottage Garden
Apocalypse Chocolate Chilli
- Regular price
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£2.99 - Regular price
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- Sale price
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£2.99
The Chocolate Apocalypse is a modern superhot with a seriously intimidating name and a heat level to match. It was created by a grower who expertly crossed two titanically hot parents: the blisteringly pungent 7 Pot Primo and the notoriously smoky Trinidad Douglah, also known as the 7 Pot Chocolate. The result is a terrifyingly beautiful hybrid that perfectly combines the searing heat of its parents with a unique and complex flavour profile.
The Chocolate Apocalypse plant grows into a vibrant, bushy shrub, typically reaching about 3 to 4 feet tall, with lush green leaves that create a deceptively pleasant backdrop for the mayhem to come. The pods, look like they mean business. They are gnarled and bumpy, with a menacing, wrinkled texture that seems to warn you of the power contained within. Maturing from a standard green to a deep, menacing chocolatey-brown, each pod grows to about 2 to 3 inches long and often finishes with a wicked-looking stinger or tail, a common trait inherited from its fearsome superhot lineage. These peppers don't just look hot; they look like miniature, edible weapons of mass destruction.
If you're brave enough to venture past the apocalyptic appearance, you'll be greeted with a surprisingly complex flavour before the heat tsunami hits. The initial taste is floral, fruity, and slightly sweet, with deep, earthy, and smoky undertones—a delicious gift from its Trinidad Douglah parent. This pleasant introduction lasts for but a moment before the heat builds with an incredible intensity that is both scorching and long-lasting. Due to its extreme heat, this is not a pepper for slicing onto a salad. Its primary use is for crafting face-meltingly hot sauces or for drying and grinding into a potent powder where a tiny pinch can ignite an entire pot of chili con carne. For a slightly more "controlled" experience, a small piece of dried Chocolate Apocalypse can be used to infuse cooking oil, creating a fiery drizzle to be used with extreme caution on pizzas or in marinades.
| Quantity of Seeds | 10 seeds per packet |
| Origin | Italy |
| Genus | Capsicum chinense |
| Scoville Rating/Heat Level | Do not take this chilli lightly – the Chocolate Apocalypse is an absolute titan of heat. It typically registers between 1,500,000 to over 2,000,000 Scoville Heat Units (SHU). This places it firmly alongside or even surpassing the heat of the Carolina Reaper and other top-tier super-hots. Expect an immediate, agonizing, and prolonged burn that will test the limits of even the most experienced chilliheads. Due to its astonishing heat, extreme caution is non-negotiable. Always wear protective gloves and eyewear, and avoid any direct contact with skin, eyes, and mucous membranes. Use in incredibly small quantities and with the utmost respect. Not recommended for casual consumption. |
| Plant Size | The Chocolate Apocalypse plant is a vigorous and often sprawling grower, typically reaching a height of 90-120 cm (36-48 inches). It develops a sturdy main stem and numerous lateral branches, often benefiting from support or staking due to its productivity and the weight of its fruit. |
| Pod Size | The pods are menacingly beautiful. They ripen from a light green to a distinctive, glossy deep chocolate brown when fully mature, often with a slightly mottled or striated appearance. They are generally 4-7 cm (1.6-2.8 inches) in length and 3-5 cm (1.2-2 inches) in diameter, exhibiting the highly irregular, gnarled, and deeply wrinkled surface characteristic of many extreme super-hot C. chinense varieties. Many pods feature the classic "scorpion's tail" or pointed tip. |
| Flavour | Despite its incendiary heat, the Chocolate Apocalypse offers a remarkably complex and sought-after flavour profile. It possesses a deep earthy and smoky undertone, characteristic of chocolate-coloured super-hots. This is accompanied by a subtle fruitiness and a pronounced bitterness that adds depth and intrigue before the overwhelming heat takes over. Its robust and unique flavour makes it a powerful ingredient for crafting extreme hot sauces, highly potent chilli powders, or for use in very minute quantities in BBQ rubs, chilis, or any dish where maximum heat with a dark, brooding flavour profile is desired. |
| Growing Conditions |
Sow seeds about 0.5–1 cm (¼–½ inch) deep in a fine, well-draining seed-starting mix. Start indoors 10–12 weeks before the last frost date. Ideal soil temperature: 28–32°C (82–90°F) — warm temperatures are critical for superhot chinense germination. Use a heat mat and humidity dome to maintain consistent warmth and moisture. Superhots are notoriously slow at germinating — expect 14–30 days, sometimes longer. Be patient and avoid overwatering. Transplant seedlings into larger pots or garden beds when they have 2–4 true leaves. Harden off for 7–10 days before moving outdoors. Plant 60–90 cm (24–36 inches) apart — plants can get quite large. Water deeply and regularly but allow the topsoil to dry slightly between waterings to avoid root rot. Use a balanced fertilizer during vegetative growth. Switch to a fertilizer higher in potassium and phosphorus once flowering begins. |
All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
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