Has anyone DIED from eating chillies 🌶 _ How To Cook That Ann Reardon
**Exploring the World of Chili Hot Chocolate: A Journey Through Flavors and Science**
Welcome to "How To Cook That," where today we embark on an exciting culinary adventure into the world of chili hot chocolate. Host Ann Reardon is here to guide us through a range of spicy cocoa experiences, from mild to what claims to be the hottest in the world. Join her as she investigates what makes chili hot chocolate so intriguing and whether there are ways to alleviate its heat.
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### The Mild Start: Lindt Chilli Dark Chocolate
Ann begins her journey with the Lindt chilli dark chocolate. The packaging describes it as an "intriguing combination of spicy chili and the finest dark chocolate for an exhilarating taste experience." Picking it up, she remarks, "It's a little bit chili 🌶 chocolate. I wouldn't have even known that I was eating chili if you didn't tell me."
Taking her first bite, Ann finds it surprisingly mild. She notes, "I can feel it a little bit now so maybe a one. It's very very very mild not very spicy." Despite her initial hesitation, she admits it’s barely detectable, making it a gentle introduction to the world of chili-infused chocolate.
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### Deciding Between Two Spicy Options
Next, Ann faces a dilemma: should she try the dark chocolate with sweet orange and a "hit" of chili or the Yarra Valley Chocolatierie's smooth milk chocolate with a "measured hint" of chili? The packaging of the latter reads, "smooth milk curvature chocolate balanced with a measured hint of chili." Intrigued by the promise of a mild flavor, she opts for the "hint."
However, her expectations are quickly shattered. Taking a bite, she exclaims, "A measured hint that doesn't sound very chili-y at all. It's a lot more spicy i can feel it already and i haven't even chewed it all up." This chocolate proves to be significantly hotter than its predecessor, leaving Ann questioning whether she wants to proceed further.
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### The Science of Spice: Capsaicin and Sensory Neurons
As Ann continues her tasting journey, she delves into the science behind why chili causes that burning sensation in our mouths. She explains, "Spicy hot food has a chemical in it called capsaicin and when that hits your tongue it triggers two types of sensory neurons... the thermoreceptors is the first one and that sends a message to your brain saying it's warm and the nociceptors they're the ones that detect pain and in this case they incorrectly tell the brain that this is burning hot. 🔥"
Ann clarifies that chili itself isn't actually hot or burning—it’s our brain's reaction to capsaicin that creates the illusion of heat. This fascinating interplay between chemistry and perception makes chili chocolate an intriguing experience, blending flavors with a unique sensory challenge.
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### A Tale of Tolerance: Why Some Handle Spice Better
Reflecting on her own dislike for spicy food, Ann shares her reluctance to continue tasting hotter chocolates. Yet, she pushes forward, determined to explore the full range of chili hot chocolate. Her journey highlights the varying tolerances people have when it comes to spice.
She references a remarkable story: "This lady who can't feel pain ate a Carolina Reaper on This Morning's show and describe the sensation as:" (The video transcription here pauses, leaving us curious about her experience.)
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### Conclusion: The Intrigue of Chili Hot Chocolate
Ann's adventure through chili hot chocolate reveals a world where flavor meets fire, challenging our perceptions of taste and tolerance. From the mild Lindt chocolate to the fiery Yarra Valley option, each bite tells a story of culinary innovation and sensory exploration.
As she concludes her tasting journey, Ann leaves us with a deeper understanding of why some people find chili chocolate exhilarating while others avoid it. The blend of science, personal experience, and cultural curiosity makes chili hot chocolate more than just a treat—it’s an experience that transcends the ordinary.
Join Ann Reardon as she continues to uncover the secrets of spicy cuisine, proving that even those who claim to dislike chili can find unexpected enjoyment in the heat of the moment.