Traditional *mole* sauces often requires up to 30 ingredients and hours of preparation – this simplified version offers a glimpse of its authentic complexity, but in half the time. Our 92% Pure Dark Chocolate adds depth and a bold fruitiness, characteristic of our heirloom cocoa.

PRO TIP This mole-style sauce is a perfect make-ahead base for a quick meal and keeps up to two weeks in the refrigerator. Feel free to adjust the recipe to suit your taste or pantry. Use more or less chile based on your spice tolerance, or add a spoonful of raisins or dried cherries for additional sweetness. Substitute hazelnuts or peanuts for almonds and pumpkin seeds, dried herbs for fresh, or experiment with a range of additional spices you may have on hand, such as cumin, coriander or cloves.

YIELD Approximately 1 ½ to 2 cups

PREP TIME Active prep time 30 minutes, plus 1 hour cooking time

INGREDIENTS

2 tablespoons (25g) vegetable oil
1 corn tortilla, cut into quarters
¼ cup (40g) onion, thinly sliced
3 cloves (10g) garlic, minced
3 dried chipotle chiles, rinsed, stems removed, and roughly chopped
1 dried arbol chiles, rinsed, stems removed, and roughly chopped
1 tablespoon (5g) chopped almonds
1 tablespoon (4g) pumpkin seeds
¼ teaspoon (1g) fennel seed
¼ teaspoon (1g) black peppercorns
¼ teaspoon (0.5g) ground cinnamon
1 bay leaf, crushed
¼ teaspoon fresh thyme leaves
¼ teaspoon fresh oregano, chopped
1 small (60g) tomato, roughly chopped
¼ cup (60g) orange juice
1 tablespoon (10g) light brown sugar
3-4 cups chicken stock
½ bar (35g) Beyond Good 92% Pure Dark Chocolate, roughly chopped
Salt, to taste

METHOD

1. Heat the oil in a medium-sized saucepan and gently fry the pieces of corn tortilla until lightly browned and crisp, about 2-3 minutes. Remove the tortilla from the pan and set aside; when cooled, crush into small pieces.

2. Add the onion and garlic to the pan and cook over medium heat until softened, about 2 minutes. Add the chiles, almonds, and pumpkin seed; continue to cook an additional two minutes. Add the spices and herbs, cooking an additional 2 minutes. Add the tomato and cook an additional 2 minutes.

3. Add the orange juice and brown sugar and continue to cook until most of the liquid has reduced, about 3-4 minutes. Add 3 cups of the chicken stock and the crushed fried tortilla and bring just to a boil. Reduce heat to a bare simmer and cook an additional 30-40 minutes.

4. Remove from heat and allow to cool slightly. Transfer the mixture along with the chopped chocolate to a blender and process until smooth (the mixture should be fairly thick but add additional stock to adjust the consistency as necessary). Strain through a fine mesh sieve and transfer to a tightly sealed container; store in the refrigerator up to two weeks.