Chocolate is not just for desserts. It has a savory side too. In celebration of Hispanic Heritage Month, join culinary historian, chef and cookbook author Maricel E. Presilla as she guides us step by step on making mole, the ultimate fusion sauce/stew of Mexico.
What you will learn:
Origin and history of Mole
Anatomy of any Mole
Become familiar with the most important chiles used in Mole making
Using chocolate as a deep backbone of flavor in Mole and other savory sauces
Demystifying Mole ingredients and techniques
Maricel will explain how to make a mole paste and share different uses such as:
Turn it into a stew with turkey as well as other meats
A valuable seasoning for grilled chicken, duck, lamb
Registrants will receive the recording as well as a recipe from Marcel's book Peppers of The Americas. Other books referenced in this webinar include Gran Cocina Latina and The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes also written by Maricel.