What You Need to Know
The sauce relies on Maillard reactions during chili roasting to create melanoidins and aromatic aldehydes, while slow simmering at 80–90 °C hydrolyzes hemicellulose and gelatinizes starches, integrating flavors. Emulsification occurs when oleic acid from nuts and lecithin from seeds or chocolate bind with water, forming a stable oil‑water mixture that gives mole its characteristic velvety texture.
The Science
Primary Reaction
Maillard reaction, hydrolysis of hemicellulose, starch gelatinization, emulsification, chocolate dissolution