1. Bring water, chicken and celery to a boil.
2. Cover and reduce heat, letting chicken simmer about 1 hour, or until meat comes away easily from bones.
3. Remove chicken from broth and set aside to cool.
4. Strain broth and keep liquid; discard celery.
5. In a blender, combine half of the broth with the cilantro, salt, cumin, cloves, chilli powder, garlic, raisins, corn chips and onion.
6. Pulse several times to blend.
7. In a large skillet, heat oil over medium heat and carefully add the blended ingredients.
8. (You are actually "frying" the sauce, here, so pour carefully to avoid spatters.)
9. Heat and stir for 5 minutes.
10. Add the remaining broth, tomato sauce and melted chocolate to skillet.
11. Cover and simmer on low heat 20 minutes.
12. Meanwhile, remove skin and bones from chicken and cut into bite-size pieces; add to sauce in skillet.
13. Taste and correct seasonings, if desired.
14. Simmer for 10 minutes.
15. Toast almond slivers and use as garnish.

Note:
Serve this mole with brown rice, steamed corn tortillas and a green salad.