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Does anyone else have any good experience adding chocolate to wine?

I have been hoping to solve the chocolate in wine technique. Would like to hear about the methods anyone is using to incorporate the chocolate or cocoa into the wine. At what stage- primary, secondary or at bottling? Any special techniques? I blended some chocolate with some cherry wine (post bottling and pre-imbibe). It was good but muddy. You can answer in forum or personal email.

I'm working on a second home winemaking book with a section on wine and chocolate (I make chocolate truffles, some using wines I make). I will give credit in the new book to anyone that provides info I use.

Thanks, Gammagal

Reply to
Gammagal
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Stevia (a nonfermentable natural sweetner) has a product with a chocolate flavor. You could try adding a few drops to a glass of wine to see how you like it. I buy it from the local health food store in liquid form. They also have it unflavored which is a great way to sweeting anything you like. I have a Stevia plant in my herb garden. The leaves have a very sweet taste. Enjoy.

Paul

Reply to
Paul E. Lehmann

A few years back I won several "Best of Show" ribbons with my chocolate mead. I simply added 8 ounces per gallon of Hershey's chocolate syrup to the finished mead and stirred well. The syrup seemed to act as a fining agent. The mead dropped perfectly clear within 48 hours. All the solids from the syrup dropped out but left the flavor behind. A few drops of good vanilla per gallon will add depth of flavor without one being able to taste vanilla.

Cheers, Steve

Reply to
Steve Peek

Here's a link to some information on Jack Keller's site that you might find useful. Jack recommends using Hershey's cocoa powder in chocolate wines.

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Peace, Steve

I'm working on a second home winemaking book with a section on wine and chocolate (I make chocolate truffles, some using wines I make). I will give credit in the new book to anyone that provides info I use.

Thanks, Gammagal

Reply to
Steve Gross

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