Ummm, I like spicy but super hot only sometimes. What I really like is something like thai food, which can be both very spicy and flavorful and a great medium. Simply because I mention scotch bonnets or capsaicin extract says nothing about the heat level, These are simply ingredients and when used in appropriate levels can add many different dynamics and layers to food, not strictly heat. I assure you I am not talking about blow your head off heat in chocolate, rather something interesting, layered (in appropriate amounts), and perhaps just a bit spicier than your average truffle… heat and flavor… not just heat.
I would be willing to bet $20 dollars that they simply add wasabi powder to the cream.