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TOAST almonds, raisins, bread crumbs and sesame seeds; set aside. HEAT 1 Tbsp (15 mL) of the oil in small fry pan; saute onion, garlic, pepper and tomatoes until soft. Add chocolate and red wine; remove from heat, stirring until chocolate is melted. PUREE almonds, raisins, bread crumbs, sesame seeds and chicken stock. Add to chocolate mixture and warm through. HEAT remaining oil. Sprinkle chicken with salt and brown in oil. Transfer chicken to 2 qt (2 L) casserole dish. Pour sauce over top. BAKE covered at 350F (180C) for 40 minutes.
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Oaxacan home cooking — moles, tlayudas, mezcal culture
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao