Pairing Chocolate and Mezcal | The Chocolate Professor

Chocolate and mezcal are both rich and complex. But do the two go together? When considering alcohol and chocolate pairings, red wine or whiskey may come to mind first; however, there are many reasons why chocolate and mezcal may be a better pairing. It’s not only their flavor profiles but also their shared terroir that may make them an even better match.

Why Mezcal and Chocolate Work Together

Tess Rose Lampert, agave spirit educator and author of The Essential Tequila and Mezcal Companion, explains that mezcal and chocolate are an excellent demonstration of the three basic pairing principles: what grows together goes together, like with like, and opposites attract. Lampert notes that culturally and historically, agave and cacao have deep roots in Mexico. Second, mezcal and chocolate both tend to have similar earthy, fruity, and spicy flavor notes. Finally, the sweetness of chocolate rounds out the spice-forward alcohol of the mezcal. “Most chocolate and most mezcal are going to enhance each other and provide a flavor experience that chocolate lovers and mezcal lovers will enjoy exponentially more than just having one on their own,” she says.

Audrey Formisano photo credit Marriott Puerto Vallarta

“Even though mezcal is often recommended with citrus flavors, I truly believe it also makes an excellent pairing with chocolate,” says Audrey Formisano, tequilera (tequila sommelier) for Marriott Puerto Vallarta. “The combination brings out new, surprising notes in both, which creates a tasting experience that’s both sophisticated and memorable.”

“Mezcal has lots of really interesting flavor profiles—some are smoky, some are earthy, sometimes they’re fruity, some have herbal notes. I find that works really, really well with certain types of chocolate, especially fine chocolate because the nuances in the cacao match really well with the aforementioned flavor pairing notes in mezcal,” says Mary Luz Mejia, Canada’s first IICCT Level III chocolate taster and Chocolate Professor contributor.

Mezcal and Chocolate Pairing Tips

Choose dark chocolate instead of milk or white
Consider the flavors of the chocolate
Pair with both European and Mexican style chocolate bars
Try pairing with chocolate desserts and confections
Avoid highly herbal or citrus-forward mezcals

Not every chocolate and mezcal are going to work well together. Mezcal pairs best with dark chocolate that is at least 70% cacao. “I find between 70-85% is the sweet spot,” says Lampert, who encourages consumers to seek out high-quality, fair trade chocolate, especially bean-to-bar makers from the region where the cacao originates.

Juan Santiago Rodriguez and Mariana Carvajal photo credit Perro Verde Mezcal

“Choose chocolates with rich flavor but minimal sweetness—ideally high in cacao, fruity, and smooth, not too dry or bitter,” recommend Juan Santiago Rodriguez and Mariana Carvajal, co- founders of Perro Verde Mezcal. “Pairing mezcal with chocolate should feel like a ritual. Take your time. Let the chocolate melt slowly. Sip the mezcal gently and move it around your mouth.”

When setting up a pairing, Lampert suggests including examples of European-process chocolate, which has a smoother texture, as well as traditional Mexican-style chocolate, which has a rustic texture and richer flavor with bitter undertones. “It’s nice to have at least one of each just to compare,” she says. “There are different chemical and flavor compounds that come from the different processing [methods].”

Experts were unanimous in advising against pairing mezcal with milk chocolate. “There’s just a lot of sugar in milk chocolate, and that can sometimes clash with mezcal’s complexity,” says Mejia. “White chocolate is also kind of a throwaway,” says Lampert. “You’re really missing a lot of the intensity that makes this such a wonderful pairing.” But they were divided when it came to pairing mezcal with chocolate confections. Lampert suggests pairing mezcal with a flourless chocolate cake or chocolate ice cream, and she likes to fill out a mezcal and chocolate pairing board with cheese. Formisano likes chocolate mousse alongside a mezcal with subtle vanilla notes. “Mezcal-based cocktails with a hint of chocolate and a touch of spice are always a fun and unexpected treat,” she adds. While Meija says, “I would be careful of chocolate confections where there’s too many elements, like a filled chocolate,” she continues. “I do think that a high-quality plain chocolate that really features cacao is the best option.”

When it comes to selecting a mezcal, Rodriguez and Carvajal recommend avoiding highly herbal or citrus-forward mezcals (those work best with fresh fruit or raw seafood), as well as mezcals that are heavily smoky. “Not every mezcal pairs well with every type of chocolate. It’s important to understand the flavor profiles of both,” says Formisano. “Balance is key, so knowing your mezcals and chocolates makes all the difference.”

Recommended Chocolate and Mezcal Pairings

Oaxacan tetztate mezcal and Taza Chocolate

Lampert recommends pairing 75% cacao traditionally-processed Mexican chocolate with La Medida Tepeztate mezcal. “I find it to be the best of the best mezcal to pair with chocolate,” she says. “A good Oaxacan chocolate and a good Oaxaca Tepeztate mezcal is really hard to beat in terms of chocolate mezcal pairings.”

Perro Verde Tobasiche with Läderach’s dark chocolate and pistachio slabs

Perro Verde Tobasiche with Läderach’s dark chocolate and pistachio slabs

“One of our favorite pairings is Perro Verde Tobasiche with 70%-plus dark chocolate with sea salt flakes,” note Rodriguez and Carvajal. “Both share mineral layers and a lingering finish. We also love pairing Perro Verde Tobasiche with Läderach’s dark chocolate and pistachio slabs.”

Montelobos and État de Choc

“If you’ve got a young, unaged mezcal, it often tends to be brighter and fruitier, so that might work with a really fruity chocolate, for example, something with an orange zest or dried fruit,” says Mejia. She recommends pairing Montelobos Joven mezcal with the orange bar by Quebec’s État de Choc, which includes orange zest.

Montelobos Espadín mezcal and Caputo’s Wild Tranquilidad

“One of my favorites is dark chocolate with Montelobos Espadín mezcal,” says Formisano. “Its notes of dry fruits and maguey pair perfectly with the richness of dark chocolate.”

Pechuga mezcal and Castronovo Chocolate

Mejia recommends pairing Pechuga mezcal (which is distilled with fruit and a poultry breast to produce a rich, savory flavor) with a dark chocolate that incorporates nuts, spices, and dried fruit. “Castronovo Chocolate, by Denise Castronovo out of Stuart, Florida, has beautiful bars that would pair amazingly with that.”