A very good newer variety of superhot with great flavor plants grow very good with very high yields of medium to large pods for a Chinense variety

C.Chinense

SHU 1,400,000+

7-POT BUBBLE-GUM CHOCOLATE - The Chocolate Sweet

Basic Info

Species: Capsicum chinense

Origin: United Kingdom (Jon Harper)

Heat: Superhot (1,000,000-1,400,000 SHU)

Type: Chocolate-colored 7-Pot variety

Story

A chocolate variant of 7-Pot Bubblegum (BBG7), created by Jon Harper in the UK. Notable for lacking the bleeding calyx characteristic of some Bubblegum variants, featuring rich chocolate-brown pods with exceptional heat and sweet, fruity flavor.

Plant

Large plants reaching 3.5+ feet with good yields and dense foliage.

Pods

Dark chocolate brown when ripe, medium-sized (1.5-2.5 inches), classic wrinkled texture without bleeding calyx.

Flavor

Sweet, fruity, and tropical with chocolate undertones. Intense heat that builds quickly.

Kitchen

Dark hot sauces, chocolate-based mole, and dark superhot powder.

Growing Tips

- Days to maturity: 100+ days from transplant

- Full sun (8+ hours) required

- Warm climate essential, zones 9-11

- Start seeds indoors 8-10 weeks before last frost at 80-85°F

- Well-draining, rich soil, pH 6.0-6.8

- 3.5+ feet tall, 5+ gallon containers optimal

Culinary Uses

- Dark hot sauce production

- Chocolate-based mole

- Dark superhot powder

- Low-dose cooking in curries

Common Questions

Q: What heat level is 7-Pot Bubble-Gum Chocolate?

A: Superhot at 1,000,000-1,400,000 SHU.

Q: What makes it unique?

A: Chocolate color with Bubblegum's sweet flavor and notably lacks bleeding calyx.

Q: Is it good for powder making?

A: Yes, excellent for dark, fruity superhot powder.

Q: How does it compare to standard Bubblegum?

A: Similar heat and flavor, but with chocolate color and no bleeding calyx.

Q: What growing conditions does it prefer?

A: Full sun, warm climate, rich well-draining soil.