Happy Hour: Pairing Don Julio 1942 Tequila and Chocolate Covered Tangerines

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

In our last publication we present the Don Julio 1942 Tequila, we tell you a little about its history and we describe its tasting notes and how to drink it. The tequilas in this category are not for cocktails, but rather for enjoying sip by sip, either neat or on the rocks. 

The tasting notes of this iconic tequila are:

Nose

Notes of caramel and chocolate.

Taste in Mouth

Oak, vanilla and toasted agave.

Final

Oak and vanilla.

We paired a glass of Tequila Don Julio 1942 with tangerines covered in dark chocolate. This delicate dessert with its citrus notes combines deliciously with the tasting notes and is very easy to prepare. We advise you, if you can find them, to use seedless mandarins. We got some imported ones that were available in the supermarket. The chocolate should be semi-sweet and melt well so that you can pour it over the tangerine segments and ensure that they are well covered. As a garnish, we used the zest of the tangerines to sprinkle on each segment before the chocolate dried.

It also pairs very well with foods such as roast meat, barbecues, ceviches or citrus and spicy dishes.  Aged cheeses and desserts with dark chocolate, cajetas and flans with a delicious combination. 

You can find Tequila Don Julio 1942 in Vinoteca Stores.

Helga & Kitty

Chocolate Covered Mandarin Segments

Ingredients:
2 seedless, easy-to-peel tangerines 
4 ounces Semi-Sweet Chocolate
1 plastic fork for dipping

Directions:

1. Peel the tangerines and separate them into segments. Set aside.
2. Prepare a cooking rack set over a baking sheet covered with parchment paper (for easy clean up)
3. Melt the chocolate in a double boiler, until it is completely smooth.
4. Drop a tangerine segment into the chocolate and flip it over with the plastic fork, making sure that the segment is totally coated. Slip the fork under the segment and lift it out of the chocolate. Tap the fork on the rim of the bowl several times letting excess chocolate flow back into the bowl, and then wipe the bottom of the fork against the rim to remove more excess chocolate. 
5. Set the chocolate covered mandarin segments on the cooking rack so the excess chocolate drips off. You can decorate each segment with orange zest as decoration. 
6. If you have room, you can place the baking sheet in the refrigerator or freezer to speed the chocolate setting. 
7. Serve as pairing with Tequila Don Julio 1942.

Have you made this recipe?

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)