Mole poblano is the national dish of Mexico. Made from cacao and chilies, this sauce is used for chicken and turkey primarily, though it may also be served over cheese-filled enchiladas, rice or sliced potatoes.

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Among the many stories heralding it's origin is of 17th century nuns of the convent of Santa Rosa (Puebla, Mexico) concocted it in honor of a visit from their archbishop.

Based on a variation of an Aztec dish, mole poblano has a very long list of ingredients, not the least of which is Mexican chocolate. The Mexican variety of chocolate used is dark, sweet and heavy on cinnamon. Some of the variety's I've tried are Moctezuma and Ibarra.

The recipe for mole poblano can be daunting. For the brave, here is a recipe link for the chocolate infused mole. For those who are more interested in the taste experience that the savory chocolate dish provides, most good Spanish grocery's will provide a ready made mole.