61.   Add basil and bay leaves, and reduce heat to low.

62.   Add fregola and tomatoes and their juice to the pot, reduce heat to simmer, and adjust the seasoning with salt and black pepper to taste.

63.   Add oil, and reduce heat to medium high.

64.   Add the chocolate, reduce the heat to low, and stir until the chocolate is melted.

65.   Add the currants, pine nuts and olive paste and reduce heat to very low.

66.   Add the oil, and reduce the heat to medium high.

67.   Add the orange juice, cinammon sticks and stock, bring to a boil and reduce the heat to low.

68.   Add the strained chile puree and salt to the pan and reduce the heat to low.

69.   Bring to a boil then reduce heat to a low simmer.

70.   Bring to a boil then reduce the heat to low.