What's better than a show about 2 of the major culinary staples Oaxaca is known for....Chocolate and Mole.
Known as the land of 7 moles, locals are proud of the sauce that has become so popular worldwide, and yet so mysterious at the same time. Perhaps none of the moles possess as great a mystery as the mole negro.
With something like 34 different ingredients, all meticulously prepared and added at different times and intervals throughout the entire half-day process, what you are left with is as complex and delicious a sauce as you will ever have the privilege of tasting. Thanks to Susana Trilling, chef/owner/teacher at Seasons of my Heart Cooking School, mentoring us through the process we got to experience just such a privilege. The sauce is simply great, if done right, and it takes a looooong time to make, so the reward for getting through it has to have a little to do with it I'm sure.
We also got to see how they made chocolate from scratch. It was used in the hot chocolates that started our day off, then used as an ingredient in the mole negro we made and and finally in the chocolate cakes that were our dessert at the end of our long day.