How to pair chocolate with mezcal

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Mezcal Believer wraps the tradition and mystical expression inside the bottle. We tell you about the pairings

One of the greatest joys as children (and adults, why not?) Is unwrapping a piece of chocolate. Its aromas, the crunch of the bar when it comes into contact with the hands, and the salivation effect once it is in the mouth, are sensations that very few ingredients cause. If we told you that there is a way to get more out of the experience, would you believe us?

Do it calmly

Taste chocolate as you taste any distillate. There is a beginning, a middle, and an ending. Something that many people do is bite into the chocolate and chew it. This way you will only get that initial frontal flavor, which is the bitter part. 

As for mezcal, the ideal is to serve a little between your hands and rub. This causes the alcohol to evaporate and the true aromas of the drink come out.

Tasting with chocolates of 60%, 70% and 85% cocoa

Use all your senses

Once you serve the mezcal in small glasses, invite your friends to take a sip and keep it for a few seconds on the palate. Once the sharpness wears off, the cooked agave notes emerge.

Pairing with mezcal and different types of chocolate is very simple, we did the test with tobalá, Espadin, and cuishe. In this note, we tell you where to get quality cocoa.

Espadin: The Espadin is paired with 65% chocolate. The presence of citrus oils is greater in mezcal and cocoa is a bit sweet, although not invasive. It highlights the aromatic notes of the mezcal minerals, it smells a bit of vanilla.

Cuishe: This type of wild agave goes very well with bitter chocolates (70% and up) and roasted flavors like walnut, sesame, and almond. The aroma of mezcal is more citrus and smoky. It has notes of yeast and cooked agave that add acidity to the combination. Chocolate is also more acidic, it no longer tastes like sugar, although it has caramel touches. The combination is great.

Tobalá: This mezcal gives off fruity aromas that achieve a circular balance, they are less acidic aromas than cuishe and Espadin. The smoke is not perceived the first time, although the alcohol is more present. We recommend combining it with chocolate with 85% cocoa, acid, powerful, and fermented notes.

Source: foodandwineespanol.com

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