A savory chocolate recipe (meaning not sweet).

The one I'm familiar with is Mole Poblano, a Mexican cooking sauce for  
chicken or turkey.  All paleo, if you consider New World foods paleo.  No  
sugar. No dairy.  Fancy enough
to serve your relatives, and delicious.

Mole Poblano de Guajalote

Simmer 8-9 lb turkey (cut into pieces) in water to cover with 1 teaspoon  
salt, for an hour. While it is cooking, take stems and seeds out of 14  
dried ancho chiles, tear into pieces into a pan, pour 2 cups boiling stock  
over them. Let stand 30 minutes.  Drain, reserving stock.

Grind up in blender 3/4 cup almonds, 2 tablespoons sesame seeds, 1/2  
teaspoon anise seeds, set aside.  Then puree in blender the drained  
chiles,  1 cup chopped onions, three seeded and chopped tomatoes (1 cup),  
1/2 cup raisins, 1 teaspoon chopped garlic.  Stir in 1/2 teaspoon cloves,  
1/2 teaspoon ground coriander seed, 1 teaspoon salt, 1/4 teaspoon pepper,  
1/2 teaspoon ground cinnamon, and the ground nuts.

In a skillet heat 2 tablespoons lard, add sauce, bring to boil and cook 5  
minutes.  Add
the reserved stock and 1 1/2 squares bitter chocolate, cook over low heat  
until melted. Set aside.  Take turkey out of its broth and drain, then dry  
the pieces.  Brown them well in hot lard. Drain the extra fat from the  
pan, and pour the mole sauce over the turkey
pieces.  Simmer 30 minutes and serve.

	Lynnet