Toast chiles in a dry pan until fragrant, 1-2 minutes per side. Transfer to a bowl and cover with boiling water. Soak 30 minutes.

In the same dry pan, toast almonds, peanuts, and sesame seeds separately until light golden brown, about 2-3 minutes each. Allow to cool.

Toast cumin, oregano, cinnamon, coriander, cloves, and peppercorns until aromatic, about 1 minute. Grind toasted spices into a powder.

Drain soaked chiles and blend into a paste with Mexican chocolate and torn bread.

In a food processor, blend chile paste, toasted nuts and seeds, ground toasted spices until a fine powder.

Transfer mole powder to an airtight container. Keeps 3 months stored in a cool, dark place.