BUILDING THE BLEND
Mole intoxicates the senses. As we mix it up, consumed by fumes of chiles and chocolate, the holiness of this venerable combination hits home. To deepen the flavors, we grind three types of chiles—ancho, guajillo, and chipotle—along with cinnamon, clove, and anise seed. Non-alkalized cocoa lends a slightly bitter edge and red-earth hue, and we sieve the blend at least six times to ensure that it never lumps (we loathe lumps). Flor de Sal de Manzanillo, a softer-than silk sea salt crystal from Mexico, imparts a wild, bittersweet salinity redolent of magnesium. One of us had the genius to add toasted sesame seeds. Their roasted aroma reinforces the fermented cocoa flavors while their oily crunch soothes the heat of the fiery chilies. If you detect the fragrance of fresh mown hay mingled with wild flowers, that’s the Mexican oregano.
Flor de Sal de Manzanillo, non-alkalized cocoa, ancho and guajillo chiles, dark brown sugar, sesame seeds, chipotle chiles, garlic, cinnamon, Mexican oregano, aniseed, onion, black pepper, thyme, clove.