So this was my very first shot at Mole and I thought it turned out pretty good. I use Diana Kennedy’s recipe and followed it to the T.
The issue is I have never had Mole before and was kind of flying blind with the taste testing. (There is not really anywhere near where I live in Indiana that has good Mole according to locals).
It was for sure a super complex sauce, but I thought that too much bitterness came through. Ordinarily I would assume it was from over toasting my Chiles, but I kind of doubt that as I toast Chiles for other recipes and salsa several times a week and am quite good at toasting without burning. I was also disappointed that not much sweetness came through. I know it isn’t supposed to be very sweet, but I would have liked a little bit more. I used 1.35 oz of taza brand Mexican chocolate and 2 tablespoons of raisins for sweeteners.
Any tips on how to reduce the bitterness for next go? Or does this dish just kind of have a bitterness to it? And as far if sweetness goes I was thinking about doubling the raisins or adding plantains or something but I’m open to ideas. Thank you!
by Franklintheplankton