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