Description

Dark, rich, and unforgettable. Chocolate Habanero, also known as Black Congo, delivers the classic habanero perfume wrapped in deep cocoa, dried-fruit, and smoky tobacco notes, with a formidable heat that outpaces most orange habaneros. It is the chile of choice for complex sauces and rubs where you want serious fire and a layered, gourmet flavor.

The plants are vigorous and striking, typically 2 to 3 feet tall with a branching habit that loads each stem with blossoms and fruit. Lush green foliage frames clusters of pendant pods so the plants look ornamental long before ripening. Pods average 1½ to 2½ inches, lantern shaped with a gently wrinkled skin. They mature from olive green to a glossy, dark chocolate brown, and the medium-thin walls make them excellent for fermenting, smoking, or drying into rich, aromatic flakes and powder.

Bite into a fully ripe pod and the aroma hits first—molasses, cocoa, and stone fruit—followed by a swift, building burn that lingers with clean intensity. In the kitchen, a small amount transforms moles, barbacoa, jerk-inspired marinades, bean stews, and savory chocolate pairings. Dried and ground, it yields a mahogany powder that lifts barbecue rubs, chilis, and roasted vegetables with depth as well as heat.

Rooted in the broader Caribbean and Capsicum chinense tradition, Chocolate Habanero is a staple among chile connoisseurs and sauce makers for its unique flavor profile and reliable production. Grow it when you want a pepper with pedigree, character, and a luxurious heat that turns everyday recipes into signature dishes.