We have the Aztecs to thank for the glorious combination of chocolate and chile.  Before going into battle, it is said, the men would indulge in chocolate combined with cinnamon, if available--all the way from China--or substitute more readily  available chiles.

In our Chocolate Fantasy class this week, we will study some of the wonders and quirks of chocolate preparation and delight in the fun of combining chile and or cinnamon with chocolate.

Once you are aware of the chile-chocolate combination, you will see it showing up even in phrases in movies and publications.

The tangy, sweet bite of really good cinnamon--all originally coming from southern China until our country placed an embargo that still exists on Chinese cinnamon is a perfect pairing with chocolate.  Now, Vietnam has developed a cinnamon industry called Saigon Cinnamon, which we feature.  It is very comparable to the Chinese cinnamon.

We have only three places left in this Thursday's Chocolate Fantasy class, so if you would like to come, register asap.

Then, during Balloon week, we will feature two traditionally popular classes.

Here's our schedule--

Red Chile Fiesta, October 7, 2025

Tamale Roll, October 9, 2025

Perfect Pies, October 30, 2025 

And in the middle of October--20-24, we have our ever popular week long class, that garnered me, the "Best in the US"  from Bon Appetit magazine.

Homemade Jalapeno Jelly is terrific as a meat topper, over cheese and for use in lots of appetizers.  Here is my favorite recipe, which is quite easy.

JALAPENO JELLY

At least three groups of women entrepreneurs developed successful businesses selling this jelly to specialty food markets. You can capture this same terrific flavor yourself. Great served with any simply prepared meat dish such as roast leg of lamb, beef, pork or chicken.

Yield: 5 jars, 1 cup each

3 large red bell peppers, cored, seeded and finely chopped

3 medium-size jalapeno chiles for mild jelly, cored, seeded and finely chopped

6 chiles for hot jelly

1 1/2 cups cider vinegar

6 1/2 cups sugar

6 ounces bottled liquid pectin

1.Scrub out five 1-cup jelly jars with resealable lids. Boil jars in water while preparing jelly.

2.Chop, blend or process the peppers and chiles. Combine with the vinegar and sugar in a large, heavy saucepan.Bring to a boil and boil, stirring frequently, until the mixture becomes transparent, about 30 minutes or until it passes the sheet test. .

3.Remove from heat and cool for about 10 minutes, then stir in the pectin.Return to heat and boil, stirring constantly for 2 more minutes.Remove from heat, skim, and ladle into the hot sterilized jars; seal at once.In a large pan that will hold all the jars with space for water to circulate, place jars on a trivet. Add water to reach 1 inch over the tops of the lids. Boil for 15 minutes. Remove and cool

VARIATION:

For a Christmas look that is great for gifts, prepare some recipes with red bell and chile peppers, and some with green bell peppers and chiles.