Aha, thanks Efia , mo ley def sounds more appetizing.

Picture of Mole

Wow..........that's different.

Its really good! man liberia you are making me hungry. I think I will have to make some tonight. My husband has never tried it.

recepie ?

I know! I almost went out and bought some yesterday after we discussed it here. I haven't made it in so long that I've forgotten exactly how to make it. Personally, it doesn't taste like it has chocolate in it...I can't really describe the taste, but it's good. Maybe Efia can give you a better recipe than I can, lol.

I found this recipe on net but honestly I just get it in a jar all prepared in the international section of the grocery store.

***Chocolate Mole Sauce:***
1 (10 oz.) can tomatoes and green chilies
1 cup semi-sweet chocolate morsels
1 cup tomato puree
1 teaspoon chicken-flavored instant bouillon
OR
1 cube, crushed bouillon
***Garnish:***
1 cup chopped peanuts


Directions:

Chicken: In a large bowl or plastic bag, combine flour, 1 measuring tablespoon chili powder, the salt and pepper. Add chicken pieces (2 to 3 at a time); coat well. Heat oil in a large skillet; brown half the chicken pieces on all sides over medium heat. Drain thoroughly on paper towels. Repeat with remaining chicken. In small skillet, saute onion and garlic until golden. Return chicken to skillet. Add the water; simmer, covered, over medium heat about 35 to 40 minutes or until chicken is tender. Transfer to a serving platter and top with Chocolate Mole Sauce. Garnish each serving with chopped peanuts.

Chocolate Mole Sauce: In a small saucepan combine tomatoes and green chilies, tomato puree, semi-sweet chocolate morsels, remaining chili powder and bouillon. Cook over low heat until morsels melt and sauce is heated through.

Hey Efia, at least you are willing to give it a try

I will look for it next time I go to World Market.

The recipe gave me an idea at least of what ingredients are in there.

oK I have theme music for this too....

ooookay, TBT, you have been officially banned from youtube and its affiliates .
choco choco clap clap

never!! NEVER!!!!!!!!!! Me likey the Youtube

Oh TBT you are detubed now and the only tube you gonna get into is a tube sock

We shall see about that....

Then when you are inside the sock I will tie it up with a string.

and dangle it???

twirl it and then let him/her out to see if he/she will spin around and fall over

has any one tried "chocolate covered sunflower seeds?"
they sell them at Borders Books .
I love bbq flavored s.f.s. but dunno bout "a la cho ko latte"

Are they inside the shell? You know how you take them out of the shell in your mouth and spit out the shell? Wouldn't it be covered in chocolate and saliva and be a hot mess?

hmmm, those (the chocolate covered ones) actually sound pretty good.

no, they are shell-less multicolored chocolate covered seeds. and plz. spare me the visuals

I've tried them and they are pretty good. Expensive, but good. Speaking of chocolate, I want a Chocolate icecream Dove bar! {{{homer simpson drool}}} harghhhlll...

Oh, I know they are expensive, thats why I wanted someone else to let me know if they are worth the money.
Are the seeds meticulously hand picked and shelled,
is the chocolate the finest of the exquisitness,
is the melding and blending of two utopias all that they claim it to be.
I mean really, is it worth the price or should I just have a bag of shelled sunflower seeds and a plain milk chocolate hershey bar at the same time???
And I don't care for dove bars, but I can do for a milk chocolate klondike bar

I'm speechless....
You have a way with words...

a chocolate love story

U on a roll... Uno A.K.A U-Tube

LOL!

ewww, sunflower seeds are not meant to be dipped in chocolate

I had some of them today and mostly it's chocolate. You can barely taste the sunflower seeds, just as you're about to swallow. But they are beautiful. The colors of the candy coating are wonderful. And a serving is huge and only 130 calories.

But.....I'm resurrecting the chocolate thread because I read this article online and immediately thought of Efia.....go figure......

SANTA CRUZ, Calif. - Here are three little words that might give the staunchest snacker pause: Chocolate-covered bacon.

It sounds so wrong. But it tastes just right, says Joseph Marini III, a fourth-generation candy maker who is selling the bacon bonbons at the Santa Cruz Boardwalk seaside amusement park.

"It's not just for breakfast any more," he says with a grin.

And this isn't just a wacky West Coast thing.

This year, Famous Dave's at the Minnesota State Fair is rolling out Pig Lickers — dark chocolate-covered bacon pieces sprinkled with sea salt.

"It's just like the most bizarre combination," says fair spokeswoman Brienna Schuette. "I actually really liked it. It was a good combination of sweet and salty."

The urge to create new flavor profiles is a natural for a field driven by creativity, says Karen Page, co-author with Andrew Dornenburg of the forthcoming "The Flavor Bible," a sort of field guide to flavor pairings.

Chefs have two basic agents of change: using a different cooking method or mixing up flavors. So a classic such as tomatoes and basil might get turned into tomato sorbet with a basil sauce. Or you might find unorthodox couplings, such as salads of watermelon and feta or cotton candy with foie gras.

"There's a whole trend toward chefs pushing the boundaries," says Page. "Chefs are trying to be more playful and incorporate new kinds of whimsy."

It's hard to tell exactly where the dream of candy-coated breakfast meats started, but for Marini, the inspiration was a trip with some ski buddies a while back.

"One guy came up with, 'Who doesn't love bacon? Who doesn't love chocolate? Let's marry them together.'"

So Marini gave it a shot and after some trial and error — crispness is key, he says, noting that chewy bacon plus chocolate is undelicious — he came up with a product.

"It was kind of a joke to begin with," he says. "We brought it down to the boardwalk and put it in a case just to see if people would react, and they reacted."

Take boardwalk visitor Nathan Lopez, who on a recent foggy morning had a quizzical look on his face as he began eating a sample at Marini's at the Beach. But he finished with a smile.

"Interesting combination," was the verdict. "I didn't think it would be very good but once I tried it; it was good."

Of course, chocolate-coated bacon is just the latest incarnation of the wackier-the-better fair food philosophy.

Fair food has been shaking up the snack scene for some time, says Ron Whiting, of Whiting's Foods, whose family has been selling food at the Santa Cruz Boardwalk for decades.

"Years ago, I think food tended to be more traditional and less fun," he says. Then came the corn dog and the era of quick and on-a-stick. "We all talk about the next corn dog," he says.

Fry, fry again is a persistent theme. Current popular snacks include deep-fried Twinkies and Oreos.

Page, who admits to eating "more than my fair share of fried dough," notes that gourmet chefs have taken to putting food — just about any food — on a stick, coming up with some posh Popsicles. Meanwhile, there's the foie gras-cotton candy matchup, not a stretch flavor-wise since foie gras usually is paired with something sweet, but certainly visually arresting.

"It's the melding of both these worlds, the high end and the low end," said Page.

Never underestimate the appeal of battered-is-better.

mmmmmm dark chocolate......