How do I make my own hot chocolate? When mixing heat wafers with your own bulk chocolate, one basic heat wafer is added to one pound of chocolate. You melt and/or temper it right along with your bulk chocolate, taking care to blend thoroughly and completely. Easy!

What will my chocolates taste like? Most people who eat chocolates made with Coco-Go-Loco heat wafers notice only the great taste of chocolate and simply enjoy it as wonderful "chocolate that's hot". For those who do detect a little difference,  they find no pepper taste, no pepper lumps, no pepper clumps and no pepper specks. No odd additives or flavors such as cayenne, red, jalapeno, green, or black pepper. Just pure, smooth chocolate that's hot.

How hot is my finished product? Coco-Go-Loco's basic wafer method provides a finished product that is comfortably hot or very hot for your "typical American". People who normally do not eat hot foods at all will likely find your finished product pretty-darned HOT! A "chilihead" who is accustomed to superhot foods may not feel that your finished basic-heat product is hot at all, but rather just tingly. You'll likely find that each consumer's experience of the heat sensation from your completed basic heat wafer product is unique.

How do I control the amount of heat? Our heat wafers are carefully manufactured to exacting specifications. You can expect each batch of chocolates you make using our heat wafers to be of comparable intensity to any similar previous batch. You control the heat with our "basic heat wafer" which -- when added to one pound of chocolate -- provides a comfortably intense heat level for most American consumers. If you prefer to create smaller batches, simply use 1/4 heat wafer for 1/4 pound of chocolate,1/2 heat wafer for 1/2 pound; 3/4 heat wafer for 3/4 pound. For higher heat or less intense heat, use 1/8 heat wafer more or less, to your liking.

Uses:

Where and how can I use it? Fun to experiment with in the kitchen. Test your favorite use at picnics or social gatherings, making sure to bring a Hot Chocolate Info sheet for each person. If you have a chocolate shop, dip your current confections into tempered heat-treated Coco-Go-Loco; be sure to use our tent card near your display and provide each customer with a Hot Chocolate Info sheet. Chocolate: Since a heat wafer is a multiple-intensity food product (not a candy), you simply add one heat wafer to one pound of chocolate. Melt gently in your microwave, mix thoroughly and completely before eating, and enjoy! Try it with bananas, cookies, brownies, cakes, oriental noodles, walnuts, or all by itself on a spoon. G-R-E-A-T served in a little cup with dipping pretzels or chips. Drizzle it over your favorite chocolate-compatible foods like cake, fudge, bananas, etc. Confections: You may also temper your heat-treated chocolate and create hot chocolate confections.  And it's terrific as an extra coating over pre-made chocolate candies. Especially wonderful with jell candy orange sticks or slices. Other foods: Our heat wafers have also been used very successfully with some other foods such as chili, spaghetti, soups, stews and gravies, cake frosting, etc. Depending on the amount of heat you prefer, we suggest cutting a heat wafer into quarters, then cutting one quarter in half. Break off a small piece and add the tiny piece to your food. If not hot enough, add more. Go gently until you reach a heat intensity you're comfortable with. Depending on the kind and quantity of food you're adding it to, you may possibly need a full wafer or more. CAUTION: Our heat ingredient will transfer to your fingers; wash hands carefully after touching any coco-go-loco product. Not compatible with: Coco-Go-Loco hot chocolate is incompatible with things like ice cream, some cake products, some gravies containing milk, etc, since  milk and sugar may bring out an off-flavor and will likely temper or cancel the heat. However, we have found very few items it does not work with! The Chocolate connoiseur: If you have extremely sensitive taste buds and decide on plain heat-treated chocolate, you may or may not experience an off-flavor. If you do, this will likely not be an issue, however, when eaten with other compatible foods or when used as a coating. Sensation: Once you've experienced chocolate that's hot, it's hard to go back to the old-fashioned kind. This stuff kicks! Allergies: Persons who are allergic to any naturally-hot foods or to products containing nuts should not acquire our products. We try to list ingredients carefully, but cannot guarantee freedom from nut items or nut residue.

More ....
Our heat wafers themselves
are way too hot to eat,
and are for production purposes only.
These heat wafers
are to be added to your bulk chocolate
while melting or
during the tempering process
(one wafer per pound),
to produce pure creamy chocolate that's naturally hot.


But if you prefer ready-mixed,
our pre-treated bulk chocolate
or
individual chocolate portion cups
are perfect!

Great with a variety of items,
from dipping pretzels or chips
 to dipped orange jellies, crispies, chocolate-covered walnuts, or gourmet truffles
and you can even mix it in cake frosting!
Whoa!

Your heat-treated chocolate is also great
as a melted warm dip
with many of your favorite munchies.

Great for parties. Family get-togethers.
Everyday enjoyment. Special treat. Gifts.

With our heat wafers,
you control how much heat is added,
so your heat-treated chocolate
can be hot enough for the chilihead gourmet,
or smooth and comforting
for those who love a lesser bite.

Coco-Go-Loco heat infusion
produces an excitingly-extreme
chocolate product.

*And -- surprise! --
it's just "chocolate", with
no pepper flavors,
chunks, or specks!


*(Be sure to check ingredients listings
which will differentiate between "true chocolate"
and "coatings". Also note,
that those with sensitive palates
may experience a slight aftertaste with plain chocolate,
but are unlikely to do so when combined with other flavor ...
as with nuts, munchies, jells, or truffles).

Wafer heat-level info

"Heat-treated" means
chocolate is treated
with proper heat intensity
for eating.

"Heat-infused" means
chocolate is injected with
intense heat and must be mixed thoroughly
with your chocolate during melting or tempering.

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