Description
Indigenous Mexican mole and chili paste preparation involves grinding, mixing, and roasting spices, chilies, and nuts.
Technical
The process involves the Maillard reaction, dehydration of water content, and reaction of cocoa solids with spices and chilies to create a rich, savory flavor. The use of chocolate, toasting, and roasting enhances flavor and aroma.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokyspicychocolateyearthynuttyroasted
Wine Analogy
Oaxacan mole negro - like a full-bodied Syrah with chocolate and spice notes
Coffee Analogy
Chilhuacle chili paste - reminiscent of a dark roast Mexican coffee with cinnamon undertones
Perfume Analogy