KITCHEN PRACTICE 1 — A Real Mole From Scratch
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Chapter: Mexican Cookery 7 — Mole: Assembling a Complex Sauce From Many Toasted Components

TASK
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Build a real mole from scratch — toast several dried chiles, spices,
and nuts or seeds separately, blend them together, fry the blended
mixture, simmer with stock, and finish with a small amount of
chocolate.

WHAT TO DO
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1. Toast a few different dried chiles (ancho and guajillo work well
   together) using Chapter 5's own technique, then rehydrate them.
2. Separately toast whole spices (a little cinnamon, cloves, black
   pepper) briefly in a dry pan until fragrant.
3. Separately toast a handful of nuts or seeds (almonds and/or
   sesame seeds) until golden.
4. Toast or lightly fry a small piece of bread or a tortilla until
   deeply golden.
5. Blend all the toasted and rehydrated components together,
   working in stages if your blender can't fit everything at once.
6. Fry the blended mixture in hot oil for a few minutes.
7. Add stock and simmer for a real, extended time — over an hour if
   you can — stirring occasionally.
8. Near the end, stir in a small amount of chocolate and let it melt
   fully into the sauce.

WHAT TO EXPECT
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- The finished mole should be thick enough to coat the back of a
  spoon.
- The flavour should taste genuinely complex and layered — smoky,
  nutty, warmly spiced — rather than dominated by any single
  ingredient.
- The chocolate's own presence should be subtle, rounding out the
  sauce rather than announcing itself as a chocolate flavour.

WHY THIS WORKS AS AN ANSWER
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This exercise runs the chapter's own full technique end to end for
the first time, assembling every prior chapter's own real skill —
dried chile toasting, blending, and frying — into this course's own
most complex dish so far.