Place the olive oil in a medium stock pot over medium heat. Add the garlic and onion and cook for about 7 - 10 minutes until softened.

Add the tomatoes, chicken stock, chipotle peppers, oregano, cloves, allspice, cinnamon, cumin, chili powder, salt, raisins, cocoa and water. Reduce the heat to medium-low and simmer for 2 hours. Stir occasionally.

Add the baker’s chocolate and cook over low heat for another 10 minutes until the chocolate is melted.

After the sauce has cooked to the point where the onions and tomatoes are very soft remove from the heat and let cool for about 15 minutes. Using a stick blender (or conventional blender in batches) puree until smooth.

Cut the chicken breast into 1/2 to 1 inch cubes and add to the mole sauce. Cook over medium heat for about 15 minutes until the chicken is cooked through. Serve over dirty rice.