Chocolate wine sounds like one of those things that seem impossible to make, let alone exist. So it really came as a surprise to me that it actually has been around for a long time and has been given some sort of reincarnation by Heston Blumenthal, one of the most acclaimed chefs in the world (and three Michelin stars to prove it).
Honestly I still can’t wrap my head around it. Will it be like other sweet dessert wines? Will it be chocolate-y?How much is it? Certainly, if you really want a good chocolate wine, you have to start with first and foremost good wine, and then of course good chocolate. And how does one make chocolate wine?
Chocolate wine is actually served as a dessert, at least in Blumenthal’s restaurant, and it’s quite an unusual thing. In the olden days, chocolate wine is made by whisking port or claret with sugar and chocolate. Modern winemakers have tried their hand with making actual chocolate-laced wine with varied results. This is done by adding chocolate extract to various types of wine, including port and zinfandel. Sometimes fruit flavors are added for a truly unique sweet treat. Needless to say, these all fall under the category of sweet wines are consumed with or as dessert.
Making chocolate wine at home is relatively easy – at least the process is. The trick to making a truly delectable chocolate wine, as mentioned, is having great wine and chocolate to start with. You could also experiment with different chocolates and different wines, even some fruit, but it is really best to keep it simple and stick to a basic recipe.
Speaking of recipe, we have one here for you to try:
— Bring wine to boil. Set it alight and allow flame to burn off. Boil until liquid becomes syrupy and reduces to 150ml
— Grate or finely chop chocolate and put to one side. In a separate pan, bring milk slowly to the boil, pour it over the chocolate and stir
— Add reduced wine to the chocolate milk, heat and froth using a whisk or hand blender. Serve immediately