— 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
I like wine. I like chocolate.
I like beer. I like olive oil.
I like gin. I like noodles.
I like whisky. I like gorgonzola.
Do I want them together? Uh, nope. Will I make chocolate wine this weekend. Uh, yep.
Some hot stuff chef – known for his bacon and egg ice cream, decided he needed some validation that he was still hot stuff. So he wrote down the recipe on the back of a tab from his restaurant and gave it to Traveller magazine.
They took his idea and then reader’s voted.
Yeth Thir! He won by votes from people who had never tasted it.
That’s the way to win an award.
It’s not even his recipe. It dates back to 1710. So not only did he win by a bogus popularity contest. He submitted somebody else’s recipe.
Have I told you about my recipe for candy coated milk chocolate? Or my recipe for adding lime to beer? How about my condiments and ground up cow with processed bacterial cultured food slices?