http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30 My guess is would be they cook down peppers and chilies to gather the oils. Maybe they add this in stages to maintain heat/flavor? I've never seen this done before, but it does tweak my curiosity now. <br> http://www.roadfood.com/Forums/fb.ashx?m=389803Tue, 08 Apr 2008 13:03:13 GMT Well, I do add some dark chocolate, but that's as crazy as I get. <br> <br> <br> Eric http://www.roadfood.com/Forums/fb.ashx?m=389802Tue, 08 Apr 2008 12:32:19 GMT At first, I thought you meant these: <br> <br> <a href="http://www.candywarehouse.com/spicedrops.html" target="_blank" rel="nofollow">http://www.candywarehouse.com/spicedrops.html</a> http://www.roadfood.com/Forums/fb.ashx?m=389801Mon, 07 Apr 2008 19:26:30 GMT Hi, <br> <br> Does anyone know what the underlying philosophies are of the spice drops used by competitive chili cooks? <br> <br> It seems that they have an initial drop after the chili first hits a boil, the heat is turned down and then there are drops every 30 minutes or so for roughly 2 hours. <br> <br> Anyone familiar with this? Is the first drop the basics (salt, pepper, etc), the second mild spices and the last serious spices? Is there a method to the layering? <br> <br> Thanks! <br> <br> Eric Devlin http://www.roadfood.com/Forums/fb.ashx?m=389800Mon, 07 Apr 2008 18:50:12 GMT