"Paul E. Lehmann" > wrote in message
...
> Gammagal wrote:
>
>> 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
>
> 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

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