OK, I am referring to Diana Kennedy's book, From My Mexican Kitchen, to try and explain what a "mole" (pronounced MOH-lay) is. It is complicated, because there are many many kinds, depending on the region you are in. Not all moles contain chocolate, only a few, and there are many different colors - red, yellow, brown, green, black. The main ingredient is always going to be dried chiles, which may or may not be hot. Most of them aren't, just tasty. I see Dona Maria Mole on the shelf here all the time, but I've never bought any, so I can't tell you, QS. Generally speaking, Mexican cuisine is not really hot. The heat is added in the form of table salsas, according to taste. A mole is really just a sauce for meat, with many ingredients and layers of wonderful subtle taste. Really good Mexican cooks pride themselves on their moles. I've eaten lots of wonderful moles here, but don't care for the heavy ones with chocolata - too rich.