I think where you're going wrong here is thinking that the spices bring something to the chocolate when, in actual fact, it is a case of the chocolate improving the spices. If you have some pepper lying around then maybe it tastes okay but it will be improved by being diluted by large amounts of chocolate. Chocolate gains nothing from the deal other than the knowledge of a job well done. The relationship is essentially parasitic NOT symbiotic.
Chocolate does not need to be improved with anything other than milk and sugar.