Coffee is good in dark sauces and ice cream. Properly made mole (árbol, iirc) with chocolate is divine, but time and labor intensive. I’ve never attempted it, but I bought a jar of the hard, oily stuff last shopping fr trip I did, which doesn’t have cocoa. It was an impulse buy, since it’s really too warm to be making such a heavy dish, barring an Easter cold snap that’s chilly enough, and I doubt I’ll make it then, since I’ll be busy for a few months. If you can get authentic, freshly made, I strongly recommend it.