Divine Chocolate wine - Recipe and Method
Chocolate wine is an aphrodisiac. This is undisputed by any woman who has consumed a few glasses. Be it the chemical effect, or the gesture of being poured a glass of divine chocolate wine, it's a sure fire way of starting a romantic evening.
This wine does take it's time to mature and come into it's orgasmic state. In the second year of maturing, this chocolate wine will be awesome, but by year three the flavour reaches it's ultimate climax.
It is my suggestion that you don't wait until you have tested the effects of the wine in year three before making your next batch, start your proceeding batches going soon to avoid dissapointment.
- 10 tablespoons 100% cocoa powder
- Juice of 2 oranges
- 1.2 to 1.3 kg granulated sugar
- Water to 1 gallon
- Red wine yeast (I recommend Cross My Loof yeasts)
- Ensure all equipment is sanitized and ready to go.
- Into your demijohn, place 10 tablespoons of cocoa powder.
- Pour in the 1.2 -1.3kg sugar. The higher quantity will produce a sweeter wine.
- Halve the oranges and squeeze in the juice on top of the cocoa powder and sugar.
- Add warm water to the demijohn, up to the shoulder. This is a vigorous fermenter so leave plenty of headspace for froth, foam and bubbles.
- Give the demijohn a good shake to combine all the ingredients.
- Pitch your yeast, I find that red wine yeast works really well.
- Set aside in a warm place and watch the cocoa powder foam on the surface.
- As the vigorous fermentation subsides, top up with water.
- Allow to ferment and rack off of the sediment.
- Set aside and forget about the chocolate wine for at least 12 months.
- In the second year, bottle and try to resist drinking!