Chile Chocolate!

I bought a bar of chocolate and melted it in a jar on top of the boiling water to prevent burning up the chocolate. Then I poured the liquid chocolate into the cast and mixed several different kinds of chile powders with it. After mixing the chiles I moved the cast to freezer and after half an hour I started eating the chile chocolate!! My definite favorite with the chocolate was the smoked Rocoto (Grif 9345)! The varieties tested with this far were: Maraba, Omnicolor, PI 441551, Dutch-Habanero, Cumari o Passarinho, C. praetermissum, C02598, Red Savina, smoked Thai Dragon, Fatalii, Orange Rocoto, alder & juniper smoked Rocoto (Grif 9345) and pecan smoked Rocoto (PI 593619). WORTH TRYING!!!