Corsair’s Cove tries the click bait so you don’t have to!

This is cross-posted from the Corsair’s Cove blog:

Our companion short stories are like chats with a friend, in a cafe or at a kitchen table, with a delicious beverage. Naturally, news of a popular new winter treat caught our attention!

A recipe for a chocolate and red wine combo has been making the rounds of Facebook.  The original came from Shape Magazine’s article How to Make Red Wine Hot Chocolate. Although doubtful, I like the magazine and was curious enough to give the recipe a spin. Twice.

Try number one followed the recipe using a good cabernet sauvignon on the plummy side, figuring that would be a good compliment to the chocolate. I used semi-sweet dark chocolate wafers that were supposed to be better quality than regular chocolate chips. The wafers melted but then the wax and other un-chocolately elements clumped when the wine was added to leave floaty residue in the drink. Maybe heating the wine first would have helped the texture, but that wasn’t the only drawback. The flavour was sweet and sour, but not in the best way. Sort of like heartburn with cake. Adding cinnamon helped. Adding marshmallows did not.

Try number two was better. I used a good instant unsweetened spiced dark chocolate that dissolved and stayed that way. This gave a much better mouth feel and, since I could limit the sugar, the wine didn’t crash the party like an awkward uncle. I’m still not a fan of the flavour combo, but this version had more potential. If I was very cold from, say, shoveling the walks after a foot of snow, I might even appreciate it.

I didn’t persevere to a third attempt. Super high quality grated European drinking chocolate might be worth a try to give a heavier body to the drink, but it might also be a waste of expensive ingredients. Rum, brandy or liqueur are classic adds to hot chocolate for a reason. In my humble opinion, grab the Bailey’s for winter night tipples and leave the reds for the dinner course.