You've heard of chilli crab pasta and even chilli crab-flavoured ice cream.

To take things to their logical conclusions, now there is a chocolate dessert dressed up as a chilli crab.

Singaporean-made Singapore crab

Pastry chef Dominique Ansel, creator of cronuts and founder of world-renowned Dominique Ansel Bakery, took three months to conceptualise this mind-boggling dessert with chef Malcolm Lee of local Michelin-starred Candlenut.

This collaboration is part of Singapore Tourism Board's "Singapore: Inside Out in Tokyo".

Is it a chilli infused dessert?

Don't worry, there's no hint of the savoury chilli sauce at all.

Dubbed the "Singapore Crab", it is a chocolate shell sprinkled with red powder with its head filled with pandan jelly and coconut panna cotta, while its pincers are full of mango mousse.

The dish is complete with mango tapioca disguised as crab roe.

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🦀 _ #sanimal #foodporn #foodcoma #crab #dominiqueansel #먹스타그램 #도미닉안셀

A post shared by Simon Park (@sanimal) on Sep 3, 2017 at 9:02pm PDT

Also, what is chilli crab without the struggle of breaking its pincers with a hinged cracker? A wooden mallet is given to make your experience more authentic.

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Only in Japan

But here's the catch: This sweet dish, which retails for ¥2400 (S$30) is only available at the Omotesando branch until Sept. 10, 2017.

In case you happen to be in Japan, here's the address:

Dominique Ansel Bakery Japan

5 Chome-7-14 Jingumae, Tokyo 150-0001, Japan

Tel: +81 3-3486-1329

Opening hours: 10am – 7pm (daily)

So how, should they bring it over to Singapore?

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Top image from Dominique Ansel Bakery Japan's Facebook page