Mole, a staple of Mexican home cooking throughout the Oaxaca and Puebla regions, is characterized by a complex, layered flavor derived from an intricate blend of dried chiles, spices, fruits, and seasonings— up to 30 ingredients! It has a rich, bittersweet flavor and deep, darkbrown coloring that comes from a special ingredient: cocoa. Learn to make mole with David Bell, the mad scientist chef who concocts specialty products for CAP-SAI-CIN using family-grown and handpicked chile peppers.

NOTE: Class will be held at LoRe Pasta Shop, 21 E Broad St. Hopewell, NJ.