Last week, I was in Italy and I bough a lot of chocolate from Torino after they told me that the city is famous for its chocolate and grissini. So to finish all the chocolates (about 400 grams (14 oz.)), I decided to use them for my mother’s birthday cake. However, some of these chocolates had red pepper in it, so I made a spicy cake.

There are some white and dark chocolates waiting to be used in the kitchen for about a month. Actually, it’s a miracle that these chocolates can survive in the kitchen for a long time. In short, it was the time to use them. So, what I did was quite impromptu, I brushed my chocolate molds with white chocolate, and filled with some nice dark chocolate with almonds. But it was too “plain”. So what should I do to make these boring chocolates extraordinary? I simply added some red hot pepper on tops, and make these chocolates reaally hot!! Enjoy!