It's like anything else, you gotta play to each pepper's strengths. I agree that Chocolate Habs are a lot hotter and more savory than it's fruity relative, the Orange Hab. So, I use the Chocolates in chili and stews - I use Orange in salsas and on chicken. So, in other words, I like them BOTH lol! Now, in defense of the Orange Hab. Last summer, I found a recipe over on the Harvest forum. It's called "Habanero Gold Jelly". Now I don't like jelly, and I've never MADE jelly, but I figured 'what the hey'. So, I make this stuff - it was awesome! Everybody I gave it to thought it was awesome. This was August and the County Fair was about to start. I've never, ever entered anything to a County Fair but I figured 'what the hey'. Long story short - first place BLUE RIBBON baby!!!! And all the credit (well, most of it) goes to the lowly Orange Hab. Now Al, you said you grow mandarin tangellos. This recipe calls for dried apricots. I can see you doing a little substitution, you know what I mean lol? Anyway, that my two cents (what the hey).

Nope. Tastes like mint!! Seriously, if you think about the difference between spearmint and peppermint... They're both minty, but very different. Chocolate mint is yet another flavor. Sure is pretty growing though. I also grow Pineapple Mint. Doesn't taste like pineapple to me either. It is lighter and fruitier (for lack of a better description). Let me know if you want some chocolate mint starts....Yes, it'll make it through the mail. I don't think you can kill it. As sally2 said, plant it in a pot or it'll take over the world! Both of my varieties are in 15-20 gallon pots and I just noticed a few days ago that there's pineapple in my chocolate pot. I have NO idea how that happened. One stray root I suppose... Deanna

I like the world peace cookies. World peace Cookies Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan. Makes about 36 cookies I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Hermé, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark there's cocoa in the dough and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt Pierre uses fleur de sel, a moist, off-white sea salt that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound. When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness. * 1 1/4 cups all-purpose flour * 1/3 cup unsweetened cocoa powder * 1/2 teaspoon baking soda * 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature * 2/3 cup (packed) light brown sugar * 1/4 cup sugar * 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt * 1 teaspoon pure vanilla extract * 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips 1. Sift the flour, cocoa and baking soda together. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. 3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. 4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking just slice the logs into cookies and bake the cookies 1 minute longer.) Getting Ready to Bake: 5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. 7. Bake the cookies one sheet at a time for 12 minutes they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

4 teaspoons is not much cocoa, even if it's good dark cocoa. Now that you've made it and liked it, I'd sub some extra cocoa for a bit of the flour, maybe start with 1/4 cup and see if that helps. You know what the dough should look like now, so you can adjust it if necessary. Annie