My second entry into the Schraffenberger chocolate contest was really fun to make. Who would think that organic vodka, smoky organic mezcal, chiles and other spices blended with chocolate would be so sublime. Great for a party instead of dessert. I guess I was still in Mexico mode on this one, just like my last entry!
2 c. water
1 dried chile guajillo, cut into strips, stem removed
2 dried chiles pasilla, cut into strips, stem removed
2 tbsp. coriander seed
2 tbsp. piloncillo or dark brown sugar
1 oz. Scharffen Berger Extra Dark 82% cacao chocolate plus extra for garnish
Place water, chiles and coriander in a small saucepan and boil on medium-high until reduced to ¾ cup, about 20-25 minutes. Using a fine mesh strainer, strain liquid into a small, clean saucepan. Add piloncillo and chocolate and stir until completely melted and reduced to ½ cup. Cool to room temperature. Transfer to a small pitcher with pour spout or a small squeeze bottle. Makes 4 servings.
Cocktail Ingredients for 1 cocktail
1.5 oz. Square One Organic Vodka
.5 oz. Del Maguey organic Crema de Mezcal (for a less smoky version, use Del Maguey Santo Domingo Albarradas mezcal)
1 oz. chocolate-chile syrup
.5 oz. organic half and half
Shaved chocolate and Rimmer blend* for garnish (*Optional –kosher salt, super fine sugar, guajillo chile powder and Scharffen Berger unsweetened cocoa powder)
Using a 3-piece cocktail shaker, pour all liquid ingredients into shaker and fill with ice. Shake vigorously for about 20 seconds. Strain into rimmed highball glass and garnish with shaved chocolate.
*Optional rimmer garnish: If you like the heat and smoke of guajillo chiles, combine 3 parts super fine sugar, 3 parts kosher salt, 1 part guajillo chile powder and 1 part Scharffen Berger cocoa powder and place on small plate. Place small amount of Crema de Mezcal in a low, wide bowl or rimmed plate. Dip rim of glass into mzcal, then into rimming blend, rotating slightly to fully coat the rim.