Mezcal lifts everything it’s used in, whether that be a marinade or cocktail…. or chocolate. Chocolate may just be the best use of this wonderful spirit in cooking. The sweetness and flavor of the cocoa cuts through much of the smoke and alcohol flavors of the mezcal. The flavors that do shine through perfectly compliment the strong flavor of dark chocolate. Making homemade chocolate is so much easier than you may think. Simply add a couple of ounces of mezcal to the normal process, and you’re left with a sinfully sweet treat.
What is mezcal?
The history of mezcal dates back thousands of years and is deeply intertwined with the cultural heritage of Mexico. Mezcal is a distilled alcoholic beverage made from the agave plant, specifically the varieties within the Agave genus.
The production of mezcal can be traced back to pre-Columbian times when indigenous communities in Mexico discovered and cultivated agave plants. The process of making mezcal has been handed down through generations, preserving traditional techniques and knowledge.
The origin of mezcal production is believed to be in the state of Oaxaca, although it is now produced in several regions across Mexico. The Zapotec and Mixtec cultures in Oaxaca were among the earliest civilizations to cultivate and ferment agave plants for alcoholic beverages. Mezcal played a significant role in their rituals, ceremonies, and daily life.
The Spanish conquest of Mexico in the 16th century brought about the introduction of European distillation techniques, which influenced the production of mezcal. The production methods evolved, incorporating copper stills and other advancements, but the traditional production process of mezcal, known as artisanal or ancestral, has been preserved in many regions.
One crucial aspect of mezcal production is the harvesting and cooking of the agave piñas (hearts). The piñas are traditionally roasted in underground pits lined with volcanic rocks, giving mezcal its distinctive smoky flavor. After roasting, the piñas are crushed and the juices are fermented before being distilled.
Mezcal Infused Dark Chocolate
2
servings10
minutes5
minutes15
minutesIt’s almost too easy to make something so sinfully sweet. Mezcal, 70% cocoa powder, and sugar combine to make mezcal infused dark chocolate.
Ingredients
1/2 cup raw cocoa butter
1/2 cup confectioners sugar
1/2 cup cocoa powder
2 ounces mezcal
1/2 teaspoon pure vanilla extract
Directions
- Add the confectioner’s sugar and cocoa powder to a blender or a food processor. Pulse at the highest speed until the mixture is ground to a powder. You can’t blend it too much, so don’t worry about over doing it.
It will be impossible to replicate the purity of commercially produced chocolate bars without a chocolate melanger, but it’s not necessary for these purposes. - Melt the cocoa butter over a double boiler. It will melt pretty quickly.
- Add the melted cocoa butter to the blender. Add the mezcal and pure vanilla extract. Blend until the powder is completely dissolved into the cocoa butter and the mixture is consistent.
- Pour the liquid chocolate mixture into a mold. Something like this works perfectly well. Cool in the refrigerator for 30 minutes and allow the chocolate to harden. Enjoy!
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