Chocolate Champion

Chocolate Champion

Capsicum chinense


This is an unknown superhot cross from Redwood City Seed Company. The company claims it has an average Scoville rate over 1.6 million.


This was grown an sent to me by Aaron Hernandez.

Amount eaten: whole pod
Weight: 7 grams
Heat: 9
Burn Profile:  Mostly throat, searing heat
Effects:  Hiccups.
Cap Cramps:  None.


This had a little bit of floral and bitterness while chewing, turning slightly sweet.  Had harsh hiccups up front, not much salivation, mostly dry mouth. Had searing hot coal type back of the throat, then moving forward. I had no cap cramps or other stomach issues from it.


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2 Replies to “Chocolate Champion”

  1. My pepper is NOT a CROSS, it is a SELECTION, similar to how Luther Burbank made his selections to develop new varieties 100 years ago, just north of us in Santa Rosa, California.

    In 1983 my claim of the tiny, round, wild pepper from the deserts of Mexico, the Tepin or “Chiltepin” was published in Guinness as the “World’s Hottest Spice”, after I invented an easy method to test dozens of pepper for their heat levels for free. And 1983 was a few years before any of the habaneros and the other Capsicum chinense varieties had made it yet to the USA from Central and South America, and India.

    Selections are a much easier method of developing a new Guinness World’s Record (R) hottest pepper variety, than trying to make crosses. The Navajo Indians in northern New Mexico around Farmington and Gallup, use this method to develop the sweetest melons, by selection. The French seedsman Vilmorin in the 1800s, developed the Sugar Beet from regular beets, by selection.

    How to do the Selection Process–grow out at least 300 plants of a known super hot variety, then test the heat levels of the fruit being produced late summer from EACH INDIVIDUAL PLANT for its heat levels. Then, select seed for the next generation’s planting from the hottest plant of that year’s crop. Then, do that for a few years, and you may be able to beat the latest Guinness record.

    You can also closely plant 10-20 different Super hots close together the first year, and let the wild bees cross them naturally, and then check the heat levels being produced by each individual plant. Then, harvest for seed, the top 10 hottest individual plants , to plant out 300 plants for the second generation. Then select out that 300, the top hottest for the next generation. And keep repeating the process for a few years.

    Along with maximum heat levels, a lot of these Super hots are lacking other selections that should be made in the future, like fruit production per plant, fruit size, resistance of the branches for breaking, and so-on.

    In the 10 dried pods combined test, the lab rated Craig’s Champion (TM) Chocolate Habanero pepper variety at 1,662,000 Scovilles.

    If all the hot pepper lovers continue to search for new Super hots, either by crosses or by selection, I believe that there is a 1.8-2.0 million Scovilles as the upper natural heat limit. And all of the new Super Hots will forevermore, come from the Capsicum chinense family of peppers, not from any of the other four main cultivated species like the annuums, frutescens, baccatum or pubescens.

    Also, when searching for the world’s hottest, that might easily break the potential 1.8-2.0 million Scoville barrier, is a genetically engineered pepper, maybe using the CRISPR technique? Then perhaps 3-3.5 million Scovilles could be engineered, when pure cap is usually rated at 16 million.

    At 1.662 million for Craig’s Champion (TM), that means as a dried pepper, that is already 10% pure cap.

    Everyone wanting a free and accurate method to test the heat levels of your potential champions, should skip the “Eating-a-whole-fresh-pepper-out-of-hand-and-posting-the-results-on-Youtube” method, and instead use my “Kitchen-blender, gram scale, hand calculator, water, measuring cup, bowl, teaspoon and eyedropper method” that is posted at

    You can test any pepper and get a very accurate heat-level in 10 minutes in your kitchen, and then multiply that number by 12 to get the Scovilles. By using this method for free, you can check a large number of different pepper for their heat levels, before you send in your potential Guinness World Record to the lab for confirmation, to be tested for their $50 fee.

    1. Thank you very much for sharing this. This is great information. I’ll check out the link you provided on home testing the heat scale.

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