Chili chocolate bar

Abstract

The present utility model relates to a composition for producing a chili chocolate bar. The composition comprises 60% by weight cacao bar, 10% by weight unsweetened butter, 5% by weight espresso coffee, 15% by weight wild chili flakes (Capsicum frutescens), 5% by weight paprika, and 5% by weight vanilla extract. The ingredients are processed through melting, mixing, molding, and cooling steps to form a solid chocolate bar. The resulting product provides a balanced combination of rich cacao flavor and spicy chili heat, producing a distinctive chili chocolate bar suitable for local production and commercialization.