Chilli has been used as a flavour for chocolate for thousands of years, so it's not as new an idea as people imagine! I used a version of this recipe for my award winning chocolates. Although there is definitely heat in it (well, I suppose that also depends on the exact chilli you use), it is flavoursome too! 

You'll see in the recipe that I've used an exotic fruit in it to add depth and sweetness.

The recipe is designed for 8 x 40g bars (you'd need to pre-cast your moulds), but can be used perfectly well with pre-cast polycarbonate praline moulds too.

Enjoy trying it out!