Over the weekend, I made Rick Bayless ' legendary mole negro . This was my second time taking on the recipe (my first attempt took me 10 hours) and this time I was prepared. On Friday, I shopped for my primary ingredients at Rancho Liborio in Aurora, picked up chicken at Marczyk Fine Foods , and stopped into Savory Spice Shop  in Lowry for cinnamon, Mexican oregano, and guajillo chiles. While there, I asked about Mexican chocolate  (I was unable to find it at Rancho Liborio), and was introduced to black onyx cocoa powder . This velvety dust is black as coal and it smells heavenly. I bought an ounce, which was plenty for the two tablespoons (subbed in for the half a cup of chopped Mexican chocolate) I needed. The final result was a mole that was silky, smooth, with just a perceptible hint of chocolate. And this time, the recipe only took me seven hours.
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