1 large Roma tomato
Heat a grill to high and add your onion and tomato. Charred all sides and remove. Transfer to a small plate and set aside until ready to use.
Heat 3 tbsp of lard in a large saucepan over medium-high, about 1 minute. Fry the anchos, until fragrant, browned and toasted on both sides, about 30 seconds; transfer to medium bowl.
Fry bread crumbs, tossing frequently, until deep golden browned and crispy, 1 to 2 minutes; transfer to bowl with chiles. Add almonds, raisins, sesame seeds, and anise to the same pot and fry, stirring constantly until raisins puff and lighten and almonds are browned, 1 to 2 minutes.
Add salt, sugar, chicken, chiles, bread crumbs, tomato, and onion to the pot; bring to a boil; cover and reduce to a simmer and cook until chiles and almonds are very tender, about 30 minutes. Remove from heat and let sit covered for 20 minutes to cool slightly before blending.
Transfer cooked chile mixture to a blender and emulsify on high until completely smooth. Rinse saucepan used to cook chiles until clean, wipe dry, and reserve.
In the clean pot, heat remaining 2 tablespoons lard over medium-high until very hot, about 1 minute or until you see tiny wisps of smoke. Carefully pour blended mole into the hot lard, standing back from the pot; it will spit and sputter! Stir, scraping up any fried bits from the bottom of the pot; reduce heat to medium and continue cooking, stirring frequently, until top of mole is glossy and very thick, about 10 minutes.
Using a double broiler add the non infused chocolate and begin to melt. Add a splash of milk or cream to help liquidity. Once it starts to become smooth add your infused chocolate, melt and fully emulsify.
Stir in chocolate and remove from heat, continuing to stir until completely melted. Season with additional salt or sugar if necessary. Serve over roast chicken and top with toasted sesame seeds.