What are the key flavoring agents in a classic mole sauce?

The key flavoring agents in a classic mole sauce are indeed chili peppers, chocolate, and various spices. Mole is a rich and complex sauce traditionally associated with Mexican cuisine, especially in regions like Oaxaca and Puebla. The use of chili peppers provides a deep heat and a range of layers from fruity to smoky, depending on the types of peppers used. The inclusion of chocolate—typically unsweetened or semi-sweet—adds a unique depth of flavor and richness that balances the heat of the chilies.

Additionally, mole sauces can incorporate an array of spices such as cumin, cinnamon, and cloves, which contribute to the sauce's signature complexity and warmth. The interplay of these ingredients creates a harmonious blend that is both savory and slightly sweet, making mole a quintessential and celebrated component of Mexican culinary tradition.

The other options do not accurately reflect the foundational elements of mole sauce. Tomatoes, garlic, and onions are common in many other sauces but do not define mole. Butter, flour, and milk suggest a cream sauce or a different base altogether, while pine nuts, vanilla, and sugar veer into dessert territory and would not typically be associated with savory mole.