I've only seen parts of the mole operation in the kitchen because I'm usually out in the living room sipping high quality tequila with my brothers-in-law and watching a soccer match on TV. I do know she uses something like two dozen different ingredients to make the sauce and there's a lot of grinding and pounding of spices in her stone molcajete. Haven't seen a croissant though.

However if she's feeling lazy she will start with the mole base (she uses Abuelita) that you can buy at the store and then doctor it up from there. But for me she makes the real thing.