Maple Cokelat Ghost | Butterfly Bakery

I was skeptical about hot chocolate as a sauce, but the ghost pepper heat creeping in after the initial maple hit is actually genius. Perfect drizzled over vanilla ice cream on a cold night, the Vermont syrup gives it a smooth, rich finish that lingers nicely.

The ghost pepper heat sneaks up right after the maple sweetness hits, which makes every spoonful on toast a little adventure. I've been adding a dash to my morning oatmeal and it's the perfect cozy kick for a cold day.

Poured a little over vanilla ice cream last night and it was a total game changer—sweet maple up front, then that ghost pepper warmth lingers just long enough. The chocolate comes through like a rich hot cocoa, but with a serious kick. Coziest thing I've had on my shelf all winter.