One of our products that sold surprisingly well at the Eastnor Castle Festival was our Chilli Chocolate Sauce. Many people bought it without really knowing what to do with it but could see immediately on tasting it that it would add a richness and intensity to any stew or casserole. It is actually a Mole Poblano sauce and is a classic version of the Mexican sauce that forms the basis of the famous dark mole stews from Oxaco in southern Mexico.
Mole is is a generic term that describes both the numerous versions of this sauce and the dishes it is used to create. Moles come in a variety of flavours and are made with many different ingredients but all contain at least one variety of chilli pepper. Mole Poblano is a dark brown sauce served over meat, usually chicken or turkey.
There are many legends as to the origins of the Mole the most popular of which tells the story of a group of poor nuns combining all the ingredients they had in their kitchen to prepare a meal for a visiting archbishop and accidentally coming up with a winner. Another theory is that it was originally developed by the Aztecs. Mole actually represents the mixed heritage of Mexico combining ingredients from North America, Europe and Africa and has probably simply evolved over time.
Whatever the ingredients the process is similar. They are generally all roasted and ground to a fine paste or powder using a method that is very labour intensive and can take at least a day to complete.
This paste or powder is then mixed with water and simmered in a heavy cauldron, stirring constantly until it is thick and pungent. In Mexico it is traditionally served as a sauce for turkey but is also eaten over chicken or even eggs at breakfast.
Mole Poblano is the best known of all the Moles outside Mexico and has even been seen as the National Dish of Mexico. A Mole Poblano will typically contain up to 20 ingredients including the "Holy Trinity" of Chillies, the Ancho, Mulato and Pasilla. The Mulato is a dark chocolate brown pepper with a mild smoky flavour with hints of liquorice and cherries, the Ancho is a very dark red, mild and sweet fruity flavoured chilli and the Passilla similar to the Ancho but brown with a more herby flavour.
Our Mole Poblano combines the Holy Trinity with other spices, onions, tomatoes and dark Belgian chocolate to create a delicious Chilli Chocolate Sauce. Try it in the traditional way melted and served over turkey or chicken or add a tablespoon to your next Chilli Con Carne. For a special occasion we recommend adding it to a venison casserole.
Please let us know if you have used it in other ways or have other ideas about how to and feel free to share your recipes with us.
