here they are. rather than spicy heat, these charred dark brown chilis native to oaxaca add a rich smoky texture to the mole negro. that s all you do, squish them in? you make a powder. it smells wonderful. it s time to grind with chicken broth, oregano, onion. we have our mole here. look at this. that small, nice. okay. here goes the mole. yes. here we go. and now, our friend. chocolate! chocolate. want me to get it? good. his chocolate made mole is the crowning achievement to this complex and sophisticated sauce.