Thanks to our sweet pal Danette for forwarding this distinctive take on chicken molé, penned by none other than art lumin-heiress Peggy Guggenheim. We love recipes that measure amounts in handfuls and half-fingers! I ended up using about an ounce of unsweetened baker's chocolate (assuming my fingers are a longer than PG's) and Alessi brand sesame bread sticks for the "grisini". All in all, we followed the recipe closely to its mouthwatering end. Though a little more Euro in flavor than some of the Texas molés I'm used to, the sauce still had a rich mix of nutty sweet and tangy bitter flavors. It was even deeper and more complex by day two, thanks Peg!
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