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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A rich, dark sauce combining toasted chilies, nuts, chocolate, and spices, simmered to concentrate flavors and emulsified into a velvety consistency.
Origin: Mexican (Pre‑Hispanic to colonial) — Oaxaca
See full technique reference →The sauce relies on Maillard browning of toasted chilies and nuts, emulsification of triglycerides and phospholipids from nuts and sesame, and controlled reduction to concentrate sugars, phenolics, and alkaloids. Chocolate is added at ~70 °C to dissolve without crystallizing, and the final viscosity is achieved by reducing water to ~30 % and forming a stable emulsion of cocoa butter droplets.
Primary Reaction
Maillard browning, emulsification, reduction
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