How To Make Molé Chips
Making a chip out of molé to use as a garnish for our Holé Molé Cocktail. In this easy process we will shape and dehydrate a small amount of molé for an innovative garnish of molé chips.
Everything about the Holé Molé Cocktail is gluten free.
Watch a Video
Here is a video of 2 Cooks in the Kitchen making molé chips:
The Molé
When we make molé we make a lot and freeze some in one cup blocks so we always have molé available. For the Holé Molé Cocktail we can thaw one cup of molé, use a little for the chips and then use the rest for the molé nectar. You can use any of the following recipes to make the molé for this cocktail.
Shape the Molé
We will just put a small amount of molé on a silpat and then use a small paintbrush or pastry brush to spread it out and shape it. We want to get this fairly thin. You can make whatever shape you want. We made a rectangle and a chile pepper shape.
Dehydrate
We will put the silpat in the oven on the dehydrate setting for 4 to 6 hours. If you don’t have that setting on your oven you can set it to 150 degrees. Remove your chips from the silpat and let cool.
Use As A Garnish
The side of your molé chip that was on the silpat will be smoother than the top side. This makes for an unusual and interesting garnish.
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Molé Chips
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 5 hours
- Yield: 1 Chip
Description
Making some molé chips to use as a garnish for our Holé Molé Cocktail.
Ingredients
- Molé
Instructions
- Put a small amount of molé on a silpat.
- Use a brush to spread it out and shape it how you want.
- Put in the oven at 150 degrees for 4 to 6 hours, until it is crispy.
- Let Cool
Notes
You could use this as a garnish for not only a cocktail, but as a garnish on food.
