BITTERSWEET CHOCOLATE SAUCE

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This is just one version of mole sauce! Technically it isn’t mole just because it is chocolate. All sauces in latin cuisines are moles because mole means sauce not chocolate.

Ingredients:

  • 2 cups orange juice

  • 6 ancho chilies, toasted
  • 6 pasilla chilies, toasted
  • 2 piquin chilies, toasted
  • 1/2 onion, chopped
  • 1/3 cup cider vinegar
  • 1 head garlic, cloves cut in half, core removed
  • 1/2 teaspoon thyme
  • 1 teaspoon cumin
  • 1 tablespoon oregano
  • 1 teaspoon cinnamon
  • 3 allspice berries, ground
  • 2 teaspoons salt
  • 1/2 to 1 ounce pepitos, toasted
  • 1 ounce tomato paste
  • 1 ounce bitter sweet chocolate, broken into 1/2 inch pieces

Method:

Combine ingredients in sauce pot and bring up to simmer; remove from heat, cover and Bake at 325°F for 90 minutes: remove and puree in blender in small batches at a time or use a stick blender. Adjust seasonings with salt if needed. Sauce keeps well in freezer.






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