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music Danish orchestra play after eating world’s hottest chilli

I make a Hot Chocolate home made ice cream with one (1) fully ripened Bhut Jolokia pepper to 5 Gallons of Heavy Cream, fresh. Unpasteurized. You don't taste any heat, but you'll fully understand that "Diesel" taste of Chocolate that lingers across your palate... I make it 10 gallons at time. Cause the maths easy, lol. Solving for X sucks when it's not like, work related.
 
I make a Hot Chocolate home made ice cream with one (1) fully ripened Bhut Jolokia pepper to 5 Gallons of Heavy Cream, fresh. Unpasteurized. You don't taste any heat, but you'll fully understand that "Diesel" taste of Chocolate that lingers across your palate... I make it 10 gallons at time. Cause the maths easy, lol. Solving for X sucks when it's not like, work related.
Do you leave the pepper in it as a surprise for someone like the mezcal worm?
 
I love the Reaper strains. This is my main super hot sauce. It’s just Reapers with a dash on vinegar and a pinch of salt. Around 1,500,000 Scoville. It takes 5 minutes to reach full burn.


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I make a cherry/reaper mix for pork ribs, jerky. Mix this with a few other essentials, let sit for a month, if you can, it all blends well. Best glaze ever
 
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