Red Mole with Unsweetened Chocolate

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Roast the chiles over an open flame for 30 seconds, then soak in hot water for 1 hour. Preheat oven to 400 degrees. Toss the tomatoes, onions, and garlic with a small amount of oil and season with Bayou Blast. Roast for 20 minutes, or until a rich brown color occurs. Place in a large bowl along with the French bread, sesame seeds, and cumin. In the work bowl of a food processor combine the chiles with 1 cup of stock, and 1/4 cup of the soaking liquid. Process until a thick puree has developed. Add the tomato-onion mixture, as well as the oregano, cinnamon, allspice, remaining stock and salt and pepper. Puree as smooth as possible. Place in a saucepan, bring up to a simmer, and add the chocolate, stirring to incorporate. Serve with the grilled turkey cutlet, corn tortillas, and salsa. This recipe yields 2 servings with about 3 cups of mole. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2250 broadcast 12-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-03-1998 Recipe by: Emeril Lagasse