Chocolate Wine

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This was horrible. Yes, I too got the curdle effect, right on cue .. poured the boiled milk into the wine reduction, and it instantly curdled. I hadn't read the reviews, so I couldn't believe my eyes. I whisked it vigorously, and the curdles appeared to dissipate, so I added the frothed milk and served it, where it came out of suspension and curdled again in the cups. Everyone hated it .. and not just because of the curdles. It was the taste. I hate the taste of wine, so it was no surprise that I didn't like it, but the others were all wine enthusiasts, and they all hated it, too. Six cups and a bottle of Zinfandel went right down the drain .. yuck!

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After reading James and Rebecca's reviews I decided to try to make it in a different way. I used a bottle of California Merlot. I combined a cup of chopped semi-sweet chocolate with a cup of milk and heated this in the microwave until the milk started to boil. I removed the bowl and thoroughly stirred the contents before transferring to the blinder. I pureed the liquid for about 30 seconds, uncorked the wine, and added the entire contents of the bottle, pouring it in a steady stream. Yes, you read it correctly, I did NOT boil the wine before adding it to the chocolate milk mixture. The resulting chocolate wine did not curdle. It was rich and creamy, about the consistency of hot chocolate. I will be serving it at a New Year's Eve party, warm and topped with a little cinnamon. IMHO, the acidic nature of the merlot is the perfect counterpoint to the rich chocolate flavor. This is a very different kind of drink, you'll either love it or hate it.

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Sometimes the milk will curdle if the two liquids are not the same temperature. Perhaps adding a 1/4c of the wine/chocolate mix to the milk first. Then add 1/2 the wine, then all to temper the milk will prevent curdling? Someone let us know?

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I tried this because it sounded so intiguing. The wine and milk did not work. I used Zin and followed the exact details. It tasted rancid and curdled.