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Savory chocolate recipes from the L.A. Times Test Kitchen

This mole is dense, with a complexity that's so subtle it seems almost secretive. The many ingredients are toasted, fried and blended, then cooked down to a paste before being thinned with turkey stock into a smooth sauce with the glossy texture of melted chocolate.

This mole is dense, with a complexity that’s so subtle it seems almost secretive. The many ingredients are toasted, fried and blended, then cooked down to a paste before being thinned with turkey stock into a smooth sauce with the glossy texture of melted chocolate.  (Ricardo DeAratanha / Los Angeles Times)

By Noelle Carter
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Chocolate. It’s not just for desserts. Satisfy your chocolate cravings with these savory recipes from the L.A. Times Test Ktichen.

Pipian

Pipian is closer to a Mexican mole poblano because it contains chocolate, cinnamon, sesame seeds and dried chiles. But the classic mole poblano doesn’t include achiote paste, toasted squash seeds and sweet vermouth. Perfect with chicken, the sauce is delicately sweet from the wine.  (Perry C. Riddle / Los Angeles Times)

Cheese enchiladas Acapulco

These enchiladas -- and their sauce -- were from the restaurant La Villa Taxco in Hollywood.  (Lawrence K. Ho / Los Angeles Times)

Jerez-style wedding asado

Serve the dish over Mexican rice, with extra bolillos (Mexican rolls) for sopping up the sauce.
Recipe: Jerez-style wedding asado
  (Bob Chamberlin / Los Angeles Times)

Mole poblano

Our mole poblano recipe comes from La Casita’s chef-owners Jaime Martin del Campo and Ramiro Arvizu.  (Bob Chamberlin / Los Angeles Times)

Food
Noelle Carter

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.

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