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Virtual events › Spicy Mole
Spicy Mole Sauce and Poached Chicken
From $109 per person, and it falls as the group grows.
Under 5 guests: $645 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Learn how to poach tender chicken to perfection. Topped with a fragrant and spicy traditional mole sauce, this dish is sure to excite your taste buds. Add a wine paring to round out your palate.
Adjustments are free — tell your planner and the kits change.
Complete the occasion with a wine pairing add-on and explore Italian vineyards to complement any dish.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
Mole has a reputation as a two-day project and this is a fair compressed version that's honest about being one. Chef Marcela said plainly what had been shortened and what she'd never shorten — the toasting of the chillies, mainly, which is where the depth comes from and which takes minutes rather than hours. The chocolate goes in at the end and in far smaller quantity than people expect; it's a seasoning rather than a flavour.
Reese
Longer ingredient list than most sessions here and worth knowing that going in, because it's the nature of the dish rather than an oversight. Everything arrived and nothing was missing. The poaching of the chicken is deliberately plain, which makes sense once you taste the sauce — it's a vehicle, and anything more assertive would fight it.
Mateo
I'd only ever had mole in restaurants and assumed it was beyond a home kitchen. It's laborious rather than difficult, which is a different thing entirely, and knowing that changed whether I'd attempt it. Blending it properly is the one place a weak blender will let you down — ours struggled and the sauce was slightly grainy as a result.
Iris
I've eaten a fair amount of Mexican food and this is a proper regional dish rather than a crowd-pleaser. The balance between the chillies, the nuts and the spices is the whole thing, and having it explained as a structure rather than a list is what made it stick. I've since made a simplified version twice.
Elias
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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7 Questions
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