Diana Phillips Blog

This tomato variety is Cherokee Chocolate and has developed a great following because of its exceptional rich flavor and the deep chocolate mahogany color. You can get seeds from http://www.tomatofest.com.

As a chocolatier, I’m always looking for inspiration for something exotic.

When Cal visited our local farmer’s market and came home with these gorgeous chocolate hued tomatoes,  I couldn’t look at them without thinking of mole.  In Mexico, mole, (pronounced MOH-lay), which comes from the Aztec word molli, meaning concoction or stew, is believed to have been created in the late 1600s by a nun in a convent in Puebla de los Angeles, outside Mexico City, to honor the archbishop for building a nearby convent. According to food historians, she spared no expense, using the best and most expensive ingredients to create the dark, savory sauce that is now considered to be one o f the great classic sauces of the world.

CHEROKEE CHOCOLATE MOLE

This sauce can be served over roast pork, chicken, and is especially sumptuous over roasted potatoes.
NOTE: The chocolate to use should be bittersweet not unsweetened. The recipe doesn’t take alot, so get REALLY good chocolate. 64 -70%.

5 Guajillo chiles
10 red Ancho chiles
1 tbsp sesame seeds
2 slices of bread
1 stick of cinnamon
1 tbsp each: thyme, majoram, oregano
4 oz. good dark chocolate, cut into small pieces
4 tbsp lard (REALLY!) If you must, use canola oil.
10 almonds
10 raisins
3 cloves of garlic
1/2 medium onion
3 medium Cherokee Chocolate tomatoes (or any flavorful ripe tomato)
2 cups of chicken broth
1 tbsp brown sugar
1 tbsp salt

Heat the oven to 400.

  1. Wash the chiles with a damp cloth, remove the stems of the chiles, slit open with a knife and remove the seeds and veins. Toast the chiles on both sides in large frying pan over high heat, making sure that they do not burn, but you want them to blacken a bit.
  2. Soak the chiles in boiling water to soften them for about 10 min. Meanwhile, fry the almonds in the lard at medium heat for 5 min., or until they are a golden color.
  3. Take them out and set aside.
  4. Next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve. Turn the heat down a bit, and fry the sesame seeds in the same oil, adding salt to prevent them from jumping from pan.
  5. Once golden, remove and store on an absorbent paper towel. Still in the same oil, fry the slices of bread, until they are golden. Remove and put on an absorbent paper towel.
  6. In a baking pan, roast the garlic, onion and tomato int he hot oeven until they are nicely toasted with black spots, about 10 minutes.
  7. In a blender, grind the chiles with a half cup of water. Once the mixture is smooth, pour into a saucepan and fry with one tbsp of the lard for 10 min. on medium heat. Stirring occasionally to ensure that it does not stick to the pan.
  8. Next, blend both the roasted and fried ingredients together, until smooth. Blend the tomatoes and strain through a colander and add into the chile mixture. Cook for 5 more minutes. Add the chicken broth, salt, sugar and chocolate. Simmer for 15 min. on medium heat, stirring occasionally until rich and fragrant.
  9. Place meat or vegetables on a heavy plate and pour sauce over the top. Garnish if you like.