Origin
A selected chocolate (brown) phenotype from the famous Carolina Reaper, created by Ed Currie of PuckerButt Pepper Company (HP56 × Trinidad Moruga Scorpion cross). The chocolate version is a stable color variation that occasionally appears in Reaper crosses and has since been isolated and stabilized by growers and seed companies.

Large, vigorous plants typical of super-hot C. chinense varieties. Expect 3–5 ft tall and equally wide in the ground (slightly smaller in pots). Indeterminate, heavy feeder, loves heat and humidity. Takes 90–120+ days from transplant to first ripe pods (longer for full chocolate color). Plants are productive once they start but need a long, hot season or greenhouse/polytunnel to finish in cooler climates.

Classic Reaper shape: wrinkled, gnarly, pimpled surface with the signature long “scorpion” stinger tail (though not every pod has a pronounced tail). Color progression: green → light brown → deep chocolate brown when fully ripe (almost cocoa-like). Average size 1.5–2.5 inches long, 1–2 inches wide. Thin walls, oily flesh, and the bumpy texture that makes Reapers instantly recognizable.

Extremely hot — generally considered in the same range as the red Carolina Reaper: 1,500,000–2,200,000+ SHU (some individual pods have tested over 2 million). The chocolate version is not milder; many growers report it feels just as brutal, sometimes with a slightly different burn profile (longer-lasting throat burn).

Surprisingly fruity-sweet upfront with floral and chocolate undertones before the intense heat obliterates everything. The chocolate coloration often gives a richer, earthier initial taste compared to the red version.
 
Photos and seed compliments of Baker Creek Seed
 
Sold in a 2.62" wide x 3.5" deep pot.