The type of chocolate that is best used to prepare a mole sauce
Mole, a Mexican sauce with dozens of varieties, often contains chocolate, which adds texture, balance, and depth.
Mole sauce has over 50 varieties originating from numerous regions of Mexico. Recipes can call for anywhere from 30 to 100 ingredients, so answers about its composition vary. However, it always includes dried chiles, a blend of spices, nuts, seeds, and sometimes dried fruit.
Although not commonly used in savory dishes, chocolate is not used in mole to sweeten. Its purpose is to provide a creamy, silky texture and balance the sauce's spicy and bitter flavors. Mexican chocolate, which is usually presented in disc form, has a coarser texture and is less sweet than a typical chocolate bar. It often contains cinnamon, vanilla, nutmeg, or chili.
When melted, Mexican chocolate dissolves easily and helps achieve a velvety texture. Its spices pair well with the salsa's spicy ingredients, and its cacao adds depth of flavor. The sugar enhances and balances the overall taste. It can be found in some supermarkets and Hispanic grocery stores, and brands like Ibarra and Taza are very popular.
If you can't find Mexican chocolate, a common alternative is a bar of dark chocolate, as milk chocolate is often too sweet and creamy. Dark chocolate provides intensity without as much added sugar. With extra-dark chocolate, 80% cacao or higher, it's advisable to add sugar to balance it.
Unsweetened cocoa powder also works, although it lacks the cocoa butter of a chocolate bar, so the texture may change and the sauce may lose some richness. A little butter helps to smooth it out. Both cocoa powder and dark chocolate require sugar, and both can be enhanced with grated piloncillo, a type of unrefined cane sugar typical of Mexican cuisine.
To prepare mole without chocolate, you can choose a recipe like mole verde or mole amarillo. A slow cooker helps intensify the flavors, thanks to its low-temperature cooking.
