I'm a big fan of Mark Bittman's mexican chocolate tofu pudding (http://www.nytimes.com/2009/05/20/din...), but putting generic chili powder in the mix seems a bit wrong to me. I'd like to do something a bit more focused, delicate, and traditional.
The problem is, I don't know what that would be. I love chile in chocolate, but am not sure what sort of blends I've tasted before. I have some arbol and guajillo on hand. Can I grind up these or other dried peppers in my spice grinder and replace the chili powder with them?