In the usual spirit of overcomplicating recipes, the kitchen makes their own mole paste for this toffee. The technique was learned at Seasons of the Heart in Oaxaca. Much to popular disbelief, all moles do not contain chocolate and also are not hot. This toffee has a super unrefined texture in all the good ways and is tangy, smokey, dark and sweet from the roasting of the chilis, bay leaf an cinnamon. Not too sweet though. It is amazing with beer!