"It’s almost too easy to make something so sinfully sweet. Mezcal, 70% cocoa powder, and sugar combine to make mezcal infused dark chocolate."
Mezcal Infused Dark Chocolate
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- Recipe Card
Prep time 10mins
Cook time 5mins
Serves or Makes: 2
Recipe Card
ingredients
- 1/2 cup raw cocoa butter
- 1/2 cup confectioner's sugar
- 1/2 cup cocoa powder
- 2 ounces mezcal
- 1/2 teaspoon pure vanilla extract
Method
Step 1
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.
Step 2
Melt the cocoa butter over a double boiler. It will melt pretty quickly.
Step 3
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.
Step 4
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!