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Mole Negro
A deeply complex Mexican sauce built on charred mulato and pasilla chillies, bitter chocolate, and activated charcoal as the natural black colourant used here. Each ingredient is toasted separately before grinding into a paste and slowly building the sauce. Anthony noted the chocolate ran a little sweet, but when eaten alongside the other moles it balanced well. Stands alone as an exceptional braising or finishing sauce for duck, pork or turkey.
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