There’s a reason people put cinnamon on applesauce, and there’s an even better reason they cut out the middleman to infuse it in the apple itself. Who needs all that laborious stirring, scraping, and spooning? Instead, toss cinnamon, nutmeg, cloves, and allspice into a pot and simmer some apple cider till the sugars caramelize. What comes out is a stickier, darker, delicious flavor that you have to mete out slowly, before you realize you’ve drank the equivalent of 19 caramel apples.
The only thing that ties the many, many varieties of mole together is the use of chili peppers. From there, you roast and grind any damn spice or flavoring you think would be awesome, and make a hearty powder or hardy paste. However, many of them use chocolate, and this is the flavor you’re chasing. The tongue almost doesn’t know how to react when it encounters the familiar alkaline taste of chocolate minus all the sugar that rides shotgun with it. What you get is a sauce that’s bitter, meaty, beautiful, and best of all: chocolate for dinner. For best results eat it on top of other food instead of scooping it out of a bowl with your fingers, unable to stop yourself even though your fiancée is watching, because it’s so, so good.