Chocolate and spice actually go together really well. Like Mexican mole and, yes, chili. Though you would usually use an unsweetened dark chocolate (like 70% or more cacao).
I specified American milk chocolate because American milk chocolate typically uses a more sour milk which gives it its distinctive flavour. Personally I can’t really stand it but to each their own.
My phrasing was off, i didn’t mean to say that that actually used rancid or sour milk. Rather the flavor of butyric acid is commonplace in a lot of American chocolate. And it’s a flavor i quite despise (despite loving Hershey’s growing up), hence the preference for non-American chocolate. I understand that sweeping generalizations are almost never true, and that there are plenty of American chocolatiers who make chocolate without that distinct sour note, but that doesn’t denigrate the fact that you can go to most places in the states that sell chocolate and get something with a sour note. For many people they like that, I personally don’t.
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