A small producer from Derbyshire has created an innovative chocolate cooking sauce to be sold exclusively at Harrods Food Hall during National Chocolate Week (12 – 18 October).
Marcela Flores Newburn, who is originally from Mexico, was invited by Harrods to use its new dark chocolate couverture to create a limited edition Traditional Mexican Mole Savoury Cooking Sauce with a twist.
To mark the launch, Marcela will be tempting customers with a selection of freshly cooked Mexican Mole recipes available to taste at Harrods Food Hall on Thursday 15 October.
The Mole cooking sauce is one of a range of salsas and sauces from Marcela’s Mexican food business Rico Mexican Kitchen, which have recently been launched into Harrods, including Salsa Verde and Spicy Beans.
Marcela is delighted to take part in the store’s chocolate celebrations. “This is a really exciting time for Rico, having just launched into Harrods Food Hall, so I’m looking forward to inviting people to taste the delights of a traditional Mexican sauce with its wonderful mix of spices and chillies combined with the decadent texture of Harrods’ dark chocolate.”
As well as launching its very own chocolate couverture for connoisseurs to indulge in, Harrods is celebrating Chocolate Week 2009 with a feast of indulgent tastings and events from the world’s best chocolatiers.
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Issued on behalf of Rico Mexican Kitchen by Lava. For further information contact Louise or Becky at Lava on 01522 842 800 / louise@lavapr.co.uk or becky@lavapr.co.uk
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For further information about Chocolate Week 2009 at Harrods please contact Jess Armstrong in the Harrods Press Office on 020 7893 8155 or email jess.armstrong@harrods.com
Notes for Editors:
About Mexican Mole Savoury Cooking Sauce
• The name ‘mole’ derives from the language of the ancient Aztecs and simply means ’concoction’ or ‘sauce’. There are many types of Mole sauce in Mexico, and the most popular type is from the region of Puebla, known as ‘Mole Poblano’.
• Traditionally, Mole is made from a base of three types of chilli, Ancho, Pasilla and Mulato, which combine to give a wonderful, smoky, earthy flavour. These are mixed with almonds, peanuts, sesame seeds, sunflower seeds and even chilli seeds. Spices of aniseed, ground coriander, allspice and cinnamon are added, as well as the all-important Mexican chocolate.
• The Mole cooking sauce is ready to use, but you can of course add your own extra ingredients to make your own: try a small amount of cocoa, some finely chopped onion or peppers, sesame oil etc. Additional ideas:
Chicken in Mole sauce
For an authentic chicken meal, boil the chicken (you can fry or roast if you prefer) and then leave it in a saucepan with the Mole (100g of Mole for 100g chicken) and 2 tbs of chicken stock to simmer for 20 minutes. Serve with white rice, mashed spicy beans and warm tortillas.
Other Mole recipe ideas
Mole cooking sauce is delicious with grilled pork, duck breast or grilled fish. Spoon a large amount of heated Mole sauce onto a plate, then cover with generous amounts of white rice, place your meat of choice on top, followed by another helping of Mole sauce and a few grilled mushrooms. Serve with mashed spicy beans and warm tortillas.
About Rico Mexican Kitchen
• Rico Mexican Kitchen was set up by Marcela Flores Newburn in 2008
• A former teacher, who started cooking Mexican sauces in her home kitchen, Marcela still cooks all of her products at home and offers a range of Mexican food products which will be available online at www.ricomexicankitchen.com from November 2009
• All of Rico’s Mexican sauces and salsas are made from 100% original ingredients from the East Midlands and Mexico.
• Prices available on request
