If you have never heard of playing chocolate roulette, it’s a game I’ve started with a group of friends in which I introduce them to a hot, spicy bar along with other bars by the same chocolate maker or brand. The first time I hosted a game of chocolate roulette I used the ghost pepper bar by Raaka as the “bullet”. You can learn more about that experience here. This time I finally got my hands on a Carolina Reaper bar by Georgia Ramon.

I had heard about this intriguing bar on Instagram several months ago, but by the time I had closed out of Instagram and looked online to order the bar for myself, it was sold out everywhere. It wasn’t until a trip to Germany this year that I was able to find it in person and of course, it was back in stock online as well. I wasn’t that familiar with Georgia Ramon, and roulette was the perfect opportunity to get a variety of their bars to try.

I thought it was interesting that most of the bars shared the roasting, grinding and conching information, though all of the bars here that did include the conching time all said “0 Hours” or “Without”. Some of these photos I took at the location of the chocolate roulette game, hence the difference in backgrounds and quality of photos.

Before I talk about the game experience, I’m going to briefly share about the bars individually. There’s no particular order in which I’m sharing them. The ghost pepper bar by Raaka didn’t have as much of a spicy kick as I expected, but this bar definitely had a kick! It was like a slow spicy burn that gradually increased, plateaued, then slowly dissipated in the finish.

The back of the packing listed the aroma as herby and “milky creamy”. The flavor notes were listed as raspberry, jasmine tea and nutty. It definitely smelled creamy, especially with the bar being a milk chocolate. Since I read jasmine tea as a flavor note, I was able to taste that as well. I didn’t quite detect any flavors that reminded me of raspberries but I did get a little bit of nuttiness.

The flavor notes included honey, roasted nuts, ripe fruits such as fig, plums and currant, and coffee. The chocolate smelled sweet, but it immediately tasted bright, fruity and it had a strong roasted nut flavor. The roasted nut flavor dominated over the fruity flavor as my bite melted. A fig-like flavor developed in the finish alongside the roasted nut.

This bar consisted of a blend with cardamom simply added to it. No other flavor notes were suggested on the back of the packaging. The scent of cardamom was easy to detect as well as the flavor. The cardamom gave a slow and gentle burn while the chocolate itself seemed chocolaty and then fruity like cherries toward the end.

The aroma notes included red fruits. The flavor notes included tart, “milky-creamy” and cardamom. The scent actually made me think of oregano. The flavor was like the “milky creamy” description they gave with a touch of fruitiness. Oreo cookies was what came to mind when I ate this! Maybe this would be like those Meiji strawberry biscuits I tried a couple of years ago. For a sweet, snacking chocolate, I like this a lot.

This bar is called Fahrenheit 264 since the beans were roasted at that temperature. The flavor notes were listed as lime, raspberry, nuts and spices. The chocolate smelled and tasted roasted to me.

The flavor notes were listed as lightly nutty, cereal, grapes, vanilla and fruity. The scent was lightly nutty and the chocolate tasted sweet, fruity and I could see why vanilla was listed as a flavor. Vanilla was not included in the ingredients list. I think it’s important to make a point of that since I know vanilla is sometimes added to chocolate, but in this case it was a natural flavor in the cocoa.

The aroma note was listed as floral and the flavor notes were listed as figs, cherries and nuts. The chocolate smelled earthy to me but tasted like lavender and roasted nuts. The chocolate became bitter as my bite melted. The roasted nut flavor remained in the finish.

Okay, now that we’ve gone through all of the bars, here’s how the game went down. On top of the plate I wrote numbers 1 through 8 and on the bottom of the plate I wrote down where I’d place a piece of each of the bars associated with their appropriate number. Each person was instructed to take a piece off of the plate and remember which number they took so I could later tell them which bar they had tried. Unfortunately one of our friends kept choosing the Carolina Reaper even though I shifted some of the pieces around to try to make him choose a different chocolate 🙂

After three rounds of roulette, everyone was naturally curious of how truly spicy the Carolina Reaper bar tasted. One person had difficulty finishing their bite while another of our friends ended up getting the hiccups. For people who have already been sampling spicy craft chocolate bars, the Carolina Reaper will definitely be tolerable. As someone who had to adjust to consuming spicy foods as an adult, I was able to handle the Carolina Reaper bar with no issues.

Out of the eight bars used for roulette, I enjoyed the Carolina Reaper, cardamom, Guatemala and Belize bars the most. I’m very glad to have finally tried the Carolina Reaper bar and to have experienced a truly spicy bar 🙂

Georgia Ramon: Made in Bonn, Germany

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Though at the time of writing this post I am working in the chocolate industry, my work in the chocolate industry has no affect on my personal thoughts and experiences with the chocolate products shared on Time To Eat Chocolate. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.