I usually don't love hot food, the kind that makes you weep and yearn for a fire hydrant while your lips triple in volume under the blaze. But lately I have become addicted to "hot" chocolate - the kind that includes chilis, in keeping with the ancient Mexican tradition.
The easiest one to find is Dagoba's Xocolatl, which leaves a teasing rasp in my throat and my tongue atingling. But my favorites are by Taza (with Guajillo chilis) and ChocoVivo. Both of these are made with stone-ground beans, a process that has been used in Mexico for over 2 millennia (read more about the process here). This makes for a rather grainy texture that takes some getting used to but once you're hooked, you really don't long anymore for the creamy texture of chocolates loaded with added cocoa butter.
Another bar from ChocoVivo that often buy at the Venice Farmers' Market, where these bars are sold, is the one with almonds and sea salt.
And because all these bars are so hot and spicy, I don't even feel like eating pound after pound to satisfy my cravings. A little chili goes a long way.