• Hot Chocolate Chilli plant with ripe brown pods, Capsicum chinense, suitable for pots, high Scoville heat unit rating.
  • Hot Chocolate Chilli peppers growing on a medium-sized bush, native to the Caribbean, Capsicum chinense type with a rich brown colour.
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Bishy Barnabees Cottage Garden

Habanero Hot Chocolate Chilli

£2.99
£2.99
Tax included.

The Hot Chocolate Habanero is a striking and intensely hot variety of the classic habanero, belonging to the species Capsicum chinense. Known for its rich, deep brown (chocolate-coloured) pods and extreme heat, it typically reaches 350,000–450,000 Scoville Heat Units (SHU), sometimes hotter. Beyond its fiery punch, it has a distinctive smoky, earthy, and slightly fruity flavour that sets it apart from orange or red habaneros, making it popular among hot sauce makers and chilli enthusiasts.

The Hot Chocolate Habanero is a must-grow for serious chilli lovers: it’s stunning in appearance, loaded with fiery heat, and offers a complex, smoky-fruity flavour that elevates hot sauces and dishes to gourmet levels. With proper care and patience, this variety will reward growers with heavy yields of gorgeous brown pods that are as beautiful as they are blisteringly hot.

Quantity of Seeds 10 seeds per packet
Origin United Kingdom
Genus Capsicum Chinense
Scoville Rating/Heat Level 350,000–450,000 SHU, though some can reach above 500,000 SHU — very hot.
Plant Size 60–90 cm (24–36 inches), sometimes reaching 1 m (39 inches) under optimal conditions.  Bushy, spreading, with strong branches.  Medium to dark green, broad, slightly crinkled leaves.  Small, white, characteristic of Capsicum species.  Very productive under warm conditions, often yielding dozens of pods over the season.
Pod Size Lantern- or blocky-shaped, wrinkled pods measuring 4–6 cm (1.5–2.5 inches) long and 2.5–4 cm (1–1.5 inches) wide.  Green when immature → dark chocolate brown at full maturity.  Thin- to medium-walled, slightly crisp.
Flavour Smoky, earthy, slightly fruity, with subtle floral notes; pairs beautifully with dark sauces, meats, and salsas.  Excellent for hot sauces, salsas, BBQ marinades, chocolate-based mole sauces, and drying into smoky chilli powder. Use sparingly due to its intensity.
Growing Conditions

Use a fine, well-draining seed-starting mix. Sow seeds about ¼ inch (0.6 cm) deep.  Start seeds 8–10 weeks before the last expected frost.  Optimal temperature: 26–32°C (80–90°F) — use a heat mat if possible.  Maintain high humidity with a plastic dome or clear cover.  Provide 12–16 hours of light per day from a grow light or bright window.  Transplant outdoors when seedlings have 4–6 true leaves and temperatures consistently stay above 15°C (59°F). Harden seedlings over 7–10 days before transplanting.  Use a balanced fertilizer during early growth, then switch to a high-potassium fertilizer when flowering begins to promote fruiting.

All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
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Hot Chocolate Chilli plant with ripe brown pods, Capsicum chinense, suitable for pots, high Scoville heat unit rating.
Hot Chocolate Chilli peppers growing on a medium-sized bush, native to the Caribbean, Capsicum chinense type with a rich brown colour.