日本語版

cacao mole sauce

seasoning / seasoning-cacao-mole

カカオ・モレソース

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  1. Follow the connections
  2. Related entries (5)
  3. How processing and cooking change it (1)
  4. Safety and regulation (1)
  5. Culture (1)
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Short definition

A cacao-based seasoning for mole sauce. Mexican standard NOM-186-SSA1/SCFI-2002 defines amargo/semiamargo chocolate as a mixture of at least 2 of cacao paste, cacao butter, and cocoa. Regional differences and formulation ratios have not been confirmed.

A reader-facing overview for this entry is in preparation. What has been checked, and its sources, can be followed from the claim cards below.

Follow the connections

mole negro →includes→ cacao mole sauce

Hypotheses and recipe candidates for this entry are on the Japanese page.

Structured claims — open a section to read each claim's confidence, evidence and limits

How processing and cooking change it (1)

mole negro includes cacao mole sauceunverified

Scope: A candidate structural component of a dish. Regional variation in ingredients is unconfirmed

Note: Source not connected. Does not indicate quantities or cooking conditions.

No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.

Show datadish-mole-negro —includes→ seasoning-cacao-mole
claim: clm-dish-mole-negro-candidate-ingredient / type: culinary / updated: 2026-08-31

Safety and regulation (1)

cacao mole sauce is defined in a standard as Mexican standard NOM-186-SSA1/SCFI-2002 defines "chocolate (including amargo/semi-amargo)" as a homogeneous product made by mixing 2 or more of cacao paste, cacao butter, and cocoa, with sugars and other optional ingredients added.contextual

Scope: Mexico's national food standard

Note: Connects a regulatory definition to the existing candidate entity seasoning-cacao-mole.

Based on NOM-186-SSA1/SCFI-2002, quotes a description defining several chocolate classifications, including Chocolate amargo y semi amargo (in translation: "bitter and semi-bitter chocolate"), as a mixture of 2 or more of cacao paste, cacao butter, and cocoa.
Limitations: This is an indirect citation in the form of a thesis quoting the NOM, and the NOM's original text itself has not been confirmed. The classification table (amargo/semi-amargo, etc.) is attributed within the thesis to Serrano, not directly attributed to the text of NOM-186 itself.
Source: Implantación de un sistema de calidad a un platillo típico mexicano: El mole poblano (Gómez Acosta, Jessica Mariana, 2008) · full text checked
Show dataseasoning-cacao-mole —is_defined_in_regulation_as→ "Mexican standard NOM-186-SSA1/SCFI-2002 defines "chocolate (including amargo/semi-amargo)" as a homogeneous product made by mixing 2 or more of cacao paste, cacao butter, and cocoa, with sugars and other optional ingredients added."
claim: clm-seasoning-cacao-mole-regulatory / type: regulatory / updated: 2026-09-01

Culture (1)

cacao mole sauce is used as Seasonings that add a bitter dimension to dishesunverified

Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.

No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.

Show dataseasoning-cacao-mole —is_used_as→ "Seasonings that add a bitter dimension to dishes"
claim: clm-seasoning-cacao-mole-candidate-role / type: cultural / updated: 2026-08-31

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