What You Need to Know
The process involves the Maillard reaction, dehydration of water content, and reaction of cocoa solids with spices and chilies to create a rich, savory flavor. The use of chocolate, toasting, and roasting enhances flavor and aroma.
Steps
- 1.
Mole Poblano (Puebla): Slow-toasted chili foundation for the complex sauce
- 2.
Chilmole (Yucatan): Charred chili paste base for black recados
- 3.
Manchamanteles (Oaxaca): Stone-ground fruit-chili paste thickener
The Science
Primary Reaction
Maillard reaction