White Chocolate Mole
El Molino del Sureste | St. Louis, Mo.
White Chocolate Mole
El Molino del Sureste | St. Louis, Mo.
By Mike Kostyo
July 19, 2024
By Mike Kostyo
July 19, 2024
Alex Henry
Most diners today are familiar with mole, and many even know that chocolate is a common ingredient in this savory Mexican sauce. This awareness inspired Alex Henry, executive chef/owner of Yucatán concept El Molino del Sureste, to offer up his own unique twist: white chocolate
mole over scallops.
To build the mole, Henry embraces the complex flavor profiles traditionally associated with the sauce, using a variety of spices, fruits, nuts and seeds, along with fennel for brightness and, in a clever inversion, white chocolate. The resulting sauce is served over seared scallops, which are cooked together with a little more white chocolate to make it extra creamy and decadent. It’s topped with ground pepitas and shaved fennel crumbs for crunch. Customers love the unexpected character of the dish, appreciating its rich yet light flavors, Henry reports. “I am proud of this dish because it is playful and shows how a classic Mexican technique can be used in new ways that are presentable and accessible,” he says.
About the Author
Mike Kostyo is the VP of Menu Matters. Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. He has a master's in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. [email protected]
