In a small pot, add the heavy cream, mole, and sugar. Place the mixture onto medium heat until it reaches a simmer, whisking the mole as it does.
Once at a simmer, remove from heat immediately and place the mixture into a bowl.
Add the chocolate to the bowl and mix until everything is incorporated and the sauce becomes shiny and silky. Place the bowl on a double boiler if the chocolate does not fully melt into the cream. Serve immediately or refrigerate for future use.
Add the alcohol, quassia bark, and mole paste to a glass jar. Muddle the mole to help it begin to break down. Cover with a lid and store for 7 days, shaking once everyday.
Strain the mixture making sure to reserve the solids.
Add the water and demerara sugar, and the strained mole and quassia to a pot. Cook the mixture on high heat until it comes to a boil. Reduce the heat to low, cover the pot, and cook for an additional 5 minutes.
Allow the mixture to cool, then combine it with the alcohol back in the jar. Store the mixture for an additional 5 days.
Strain the mixture through 100 grade cheesecloth, making sure not to press any of the solids.
Store the finished bitters in a glass dash bottle, or glass bottle with a dropper.
Set a small cast iron or comal on low heat and roast the garlic and habanero until tender. Once cooked, remove the seeds and stem from the habanero.
Add the yellow mustard, mole paste, water, salt, and roasted garlic and habanero to a blender. Blend the ingredients together while slowly adding the oil. Add a touch of water if the mixture becomes too thick.
In a small pot, add the vinegar,sugar, and mustard seeds and cook on medium heat. Bring the mixture to a boil. Once at a boil, reduce to low heat and continue cooking until all the liquid has evaporated.
Add the cooked mustard seeds to the blended mustard mixture and mix. Store in the refrigerator until serving.
Place the beets in a small roasting pan with olive oil, red wine vinegar, water, salt and pepper. Cover first with parchment paper, then wrap the top with foil to create an airtight seal. Roast for approximately 1hr and 20 minutes, or until tender. Once cooked, remove the foil and paper, and strain out the cooking liquid. Allow to cool for 30 minutes at room temperature, then peel off the skin once you’re able to handle them.
Cut four of the beets into bite sized pieces. Once cut, store in a container and place in the refrigerator to cool.
In a small pot, add the water, mole paste, jamaica, red wine vinegar, salt and sugar. Place the pot on medium heat and bring to a boil. Once at a boil, remove from heat, cover and steep for 15 minutes. Add everything to a blender including the remaining beet. Blend till smooth then refrigerate to cool.
In a medium bowl, add the cut beets, lime juice, olive oil and salt. Mix to dress.
Add about three tablespoons of the beet mole to the base of a serving bowl and spread out evenly. Add the dressed beets to the serving bowl. Add more small dollops of mole throughout the bets. Garnish the salad with jicama, queso fresco, mint and cilantro leaves.
Add the grapeseed oil to a small pot. Place on medium heat.
Add the onion to the pot and cook until translucent. Add the garlic, cook for 30 seconds, then add the rest of the ingredients making sure to squeeze the juice from the orange first before adding it to the pot.
Cook the mixture for 10 minutes while continuously stirring.
Once cooked, remove the juiced orange, and transfer everything to a blender. Blend until smooth.
Place the mixture in a refrigerator, and serve once cooled.
Add the butter to a small pot and set to medium heat. Once the butter reaches a simmer, the white milk solids will begin to settle at the bottom. After the melted butter becomes golden and translucent, carefully pour out the clarified butter onto a separate container making sure not to incorporate the milk solids left at the bottom of the pot. Toss out the milk solids and add the clarified butter back to the pot with the mole paste. Whisk together on low heat until the paste had broken up.
Fill a small pot up a quarter of the way with water. Put on medium heat.
Add the egg yolks and vinegar to a clean medium bowl. Place the bowl on top of the pot (double boiler) and whisk until the yolks are completely mixed.
Slowly drizzle in the clarified mole butter while whisking vigorously. The mixture should thicken and double in size.
Remove from heat and add the salt, cayenne and black pepper. Add warm water if the sauce becomes too thick. Serve immediately.
