INGREDIENTS (to serve 4):


30 gr. de mulato chilli
4 dates
100 gr ground almonds
50 gr sesame
½ stick cinnamon
1 star anise
1 gr cumin
75 gr banana
1 gr pepper
3 cloves
1 apple
Hazelnut praline
100 gr 85% chocolate
4 figs

Chocolate sauce:
150 gr cream 
180 gr water
20 gr glucose
150 gr 85% chocolate

Apple compote:
100 gr Golden Delicious apple juice
50 gr sugar
2 gr agar agar

Dulce de leche:
1  litre goats' milk
500 gr sugar

Almond sponge:
300 gr butter
340 gr sugar
3 egg yolks
2 eggs
3 vanilla pods
200 gr flour
200 gr ground almonds
20 gr baking powder

Bergamot sauce:
100 gr water
50 gr sugar
50 gr bergamot juice
1 bergamot skin
2 gr agar agar

Cocoa caramel:
200 gr Isomalt
50 gr cocoa paste

Figs, crystallised ginger, mulato chilli paste

PREPARATION: For the mole: Leave the chillis to soak then remove the seeds and blanch. Push through a sieve to form a paste.  Roast the spices in the oven to bring out their flavour, for just 30 seconds at 200ºC.  Bake the apple at 180ºC for 15 minutes with sugar and olive oil. Place the chilli paste, bananas, figs, cooked apple, hazelnut praline and spices in the Thermomix. Grind to form a smooth paste, add the melted chocolate and grind again. Strain and reserve the paste which should have the texture of "ganache". 

For the chocolate sauce: Boil the cream with the water and glucose. Remove from the heat and add the chocolate. Stir until dissolved.

For the bergamot sauce: Boil the water with the sugar, bergamot skin and agar agar. Remove from the heat and strain. Leave to cool. When set, break up using an electric beater and add the bergamot juice.

For the apple compote: Boil the apple juice with the sugar and agar agar. Cool, then break up using an electric beater. 

For the dulce de leche: Place the sugar and goats' milk in a pan with an upside-down plate in the bottom (to prevent the formation of too much froth during boiling). Boil for 4-6 hours over a low heat until toffee colour.

For the almond sponge: Mix the soft butter with the sugar in the mixer. Sift the flour with the ground almonds and baking powder. Add to the butter and sugar mixture. Stir, add the eggs and egg yolks. Open the vanilla pods and scrape the seeds over the mixture. Mix and set aside. Make a French meringue with the egg whites and sugar. Use a spatula to carefully fold the meringue into the egg mixture. Spoon into a brioche pan and bake at 170ºC
for 30 minutes. When cooked, leave to cool, then cut into ½ cm dice.

For the cocoa caramel: Place the dry Isomalt in a pan and melt over a medium heat. Remove from the heat and stir in the chocolate. Spread onto a silpat. Place another silpat on top and roll with a rolling pin. Set aside. Take a portion and melt it in the oven on a silpat at 180ºC.
Remove from the oven, place another silpat on top and roll out finely, then
lift off the top silpat and, while the caramel is still hot, pinch from one end
to form very thin caramels. Set aside in an airtight container with silica gel.

Paint a brushstroke of mole at the centre of the plate. Around it, add three drops of apple compote, three of dulce de leche, three pieces of fig, three drops of bergamot sauce, three dice of crystallised ginger, three of chilli paste, three pieces of vanilla sponge, three cocoa caramels, and finish by covering the brushstroke of mole with the cocoa sauce and a few sesame seeds.