My parents were in town last weekend, and we went to the Natural History Museum to check out the new ocean life room. In the gift shop they had some chocolate left over from their big chocolate exhibit, so I bought some Vosges Haut-Chocolat: Red Fire, with ancho and chipotle chiles and cinnamon. I was kind of disappointed, though; it tasted like a red hot to me.

It also kind of reminded me of my uncle Larry's cinnamon schnapps. He probably uses red hots to make it. It's fabulous, if I remember correctly: the heat from the cinnamon flavor and the bite of the alcohol. I added a little chipotle powder to my last mug of hot chocolate, and I liked that better than the Vosges chocolate, too. The temperature heat and the flavor heat combine for an intense experience.

Anyway, there were two other Vosges flavors I want to try: curry and coconut with milk chocolate (Naga), and ginger, wasabi and black sesame seeds with dark chocolate (Black Pearl).