KITCHEN PRACTICE 2 — Chocolate Alone vs. Chocolate in the Mole
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Chapter: Mexican Cookery 7 — Mole: Assembling a Complex Sauce From Many Toasted Components

TASK
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Taste a small piece of the chocolate you're using on its own, then
taste it properly melted into the finished mole, and compare how
dominant (or not) the chocolate flavour actually is in each.

WHAT TO DO
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1. Before adding chocolate to your mole, taste a small piece of it
   plain, and note its real flavour and sweetness.
2. Finish the mole as in Kitchen Practice 1, stirring the chocolate
   in near the end.
3. Taste the finished mole once the chocolate has fully melted in.
4. Compare the two tasting experiences directly.

WHAT TO EXPECT
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- The plain chocolate should taste clearly sweet and distinctly
  chocolatey on its own.
- The finished mole should NOT taste dominantly like chocolate at
  all — the chile, spice, and toasted flavours should still lead,
  with the chocolate only noticeable as a subtle roundness or depth
  underneath everything else.
- If someone tasted the mole without knowing chocolate was in it,
  they likely wouldn't immediately guess it.

WHY THIS WORKS AS AN ANSWER
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This exercise directly tests the chapter's own central correction —
that mole isn't a chocolate sauce — turning a common misconception
into something disproven by taste rather than just stated.