Dark Chili Chocolate

For the dark chili chocolate, first candied the chili. For the candied chili, heat sugar with water in a saucepan until the sugar is completely melted. Add chilies with stems and simmer in the syrup for 15-20 minutes until they soften and their skins become slightly translucent. Lift chilies out of syrup, set both aside.

In a saucepan, gently heat milk with whipping cream and chocolate. Stir constantly with a whisk until the chocolate is completely melted.

Chop one of the candied chilies very finely and add to the pot of hot chocolate along with 1 tablespoon of the syrup set aside. (The exact amount will depend on your taste and the heat level of the chilies. Definitely start with a small amount at first and then keep tasting).

Pour the dark chili chocolate into two cups and serve immediately.

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