There are said to be seven molés of Oaxaca, Mexico. Each one sort of requires a special technique and has its own unique story and legend. I have only prepared Molé Verde, based on the pipian (pumpkin seed) and tomatillos and Molé Negro which is well known for containing chocolate. Each cook has their own take and there are really no set rules for making molé. It is a dynamic process which benefits from both timeless tradition and individual additions. http://www.tomzap.com/recipe.html