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Authentic Mole Sauce
May 29, 2013

This recipe is fantastic! It makes a mole sauce that competes with the best authentic resturants or cooks. My suggestions: I think too much chicken broth was called for as it is named three times in the recipe but only two cups are actually used? I just used according to the directions and also actually cut down a bit on the chicken broth at the end to get a thicker sauce. Otherwise this was absolutely excellent. It even beats a brown mole recipe I tried from a professional food site/network (hint, hint). This makes a LOT of sauce, so be prepared to either feed a herd or freeze some. Which is fine; freezing has no negative effect at all. Also, I used half semi-sweet chocolate and half straight powdered cocoa to make sure I didn't get too much sweet. Doing so made it perfect as the more bitter chocolate I think blended better with the savory tone of the sauce. Highly recommend!

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