Toast peppercorns, cumin, anise, vanilla and cloves in a dry skillet over medium heat, 1 to 2 minutes. Stir frequently to prevent scorching. Remove from pan.
Heat cocoa butter in same skillet over medium-high heat. Brown the chilies on all sides. Add walnuts, 1 package raspberries, chocolate and toasted spices. Stir until chocolate is melted and incorporated, being careful not to burn ingredients.
Add broth and wine and bring to a simmer. Simmer 5 minutes or until slightly reduced.
Place mixture in a blender and puree until smooth. Strain through a mesh sieve. Season with salt.
Serve with grilled chicken breasts and cubed fried sweet potatoes. Garnish with sesame seeds and remaining raspberries.