To give you an idea of a Mole sauce and the balance of chocolate in it, here's a fairly simple recipe:
4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped
That's actually a pretty inauthentic one - Mexican moles, I'm led to believe, tend to have far more ingredients:
8 garlic cloves, unpeeled
8 dried ancho chiles, stemmed and seeded
1-1/2 teaspoons dried oregano
1/2 teaspoon black pepper
Generous pinch cumin
Scant 1/4 teaspoon ground cloves
About 6 cups chicken broth
3 tablespoons vegetable oil or lard
2 ounces whole almonds
1 small onion, sliced 1/8 inch thick
1/4 cup raisins
5 ounces ripe tomatoes
Scant 1/2 teaspoon cinnamon
1/4 cup roughly chopped Mexican chocolate (such as Ibarra)
2 slices white bread, toasted
About 2-1/2 teaspoons salt, or to taste
1 tablespoon sugar to taste
The best moles I've had only vaguely taste of chocolate. It's a bit worrying if someone's describing the sauce as 'sweet.'
)
