Yes, I am aware that the above photo is a rather sub-par. Unfortunately it's the best I have at this particular juncture for a recipe that, while you may not realize it yet, you really want.
First of all, if you do not like spicy chocolate, you are dead to me. Just turn around and walk away now.
When I was in Charlottesville, I frequented a restaurant with face-sized margaritas and surprisingly good Mexican food. I mean, come on, it's in the middle of Virginia, what are the odds? Anyway, I invariably ordered the enchiladas drowning in mole sauce and ate every bite on the plate. Much to my chagrin, the plate was several times larger than my stomach, so the remainder of the evening was spent curled up in the fetal position contemplating an early death. Worth it.
Upon moving away, however, I decided that it was time to learn how to make my very own mole sauce with the hoped-for side effect that I would be able to moderate my consumption thereof. This has... sort of... worked. On the one hand, I do not eat enough in an single sitting to philosophise on the merits of lying face down on the kitchen floor to counter the internal stomach pressure. On the other hand, this just means that I eat it for dinner one night, and lunch and dinner the next or until someone in the house has polished it off.
We'll say it's a wash.
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