Mole, a staple of Mexican cuisine often made for meat, is a common sauce that uses the previously mentioned spices to great advantage -- along with vegetables and chocolate. It's a great way to experiment with the flavors of chocolate and meat, but the role of chocolate in the composition of the dish is hotly contested among experts of Mexican and Latin cuisine.
Chef Emeril Lagasse favors a mole sweetened to American tastes. He melts semisweet chocolate and cream into a mixture of roasted poblano peppers, onions, seeds and spices to create a mole he recommends serving with turkey [source: Emerils.com].
Other chefs believe mole should be more traditional. Chef Rick Bayless prefers a vegetable-based dish, consisting mainly of red chilies and tomatillos. From this viewpoint, chocolate is merely an accessory to a complicated list of other ingredients and flavors. Bayless says this style of mole is traditionally served with poultry, meat, and fish [source: Bayless].