1. Toast the dried mulato and pasilla chillies, then soak them in hot water.
2. Toast the cashew nuts, almonds, hazelnuts, walnuts, peanuts, sesame seeds, and pumpkin seeds separately until lightly browned.
3. Roughly chop the onion and dried apricots.

1. In a food processor, blend the toasted nuts and seeds until they release their oils and form a liquid paste, about 20 minutes.
2. Add the soaked chillies, onion, apricots, cinnamon, and allspice to the processor, blending until smooth.
3. Heat the groundnut oil in a heavy-based pan over low heat, then add the blended mixture.
4. Cook for 30 minutes, stirring constantly.
5. Pour in the chicken stock and simmer on low heat for 2 hours, stirring every 20 minutes.
6. Add the brown sugar, caster sugar, and dark chocolate, and simmer for an additional 30 minutes.

Serve the mole sauce warm over your choice of protein, such as chicken or pork, with rice or tortillas on the side.