The Best Recipe for Homemade Hot Chocolate With Red Wine (2024)

FAQs

What makes hot chocolate taste better? ›

Both red and white wines can be paired with chocolates. In general, if the chocolate is sweet, the wine should be sweeter to wash down the palate. If you are just starting to learn about wine chocolate pairing, start by pairing light wines with lighter chocolates and then move forward.

Resveratrol in red wine has anti-inflammatory and antioxidative effects protecting from cardiovascular diseases, diabetes or neurological diseases. The benefits multiply when red wine is taken with dark chocolate. Dark chocolate is also rich in Vitamin E and C that encourages the immune system of the body.

It is also perfect as an after dinner drink, with its light, creamy, and fruity notes. It can be served chilled, at room temperature, or warmed, but try not to heat it beyond 65 degrees Fahrenheit, as this can greatly affect the taste.

Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.

Adding a splash of alcohol like rum, brandy, or whisky can transform your hot chocolate into a truly indulgent and sophisticated drink. So go on, delve into the delicious world of spiked hot chocolate, experiment with your favourite flavours, and enjoy every sip of your carefully crafted, indulgent beverage.

Cabernet Sauvignon, Pinot Noir, and Merlot are winners. For higher cacao percentages, you may have to go for sweeter wines that balance the bitterness. Some ideas are Ruby Port or Italian dessert wine.

According to Megan Giller, author of a forthcoming book about American chocolate, barrel-aged spirits like whiskey or aged rum echo the natural vanilla and caramel richness found in many chocolates. Lighter spirits like gin can help bright fruit flavors really pop, she says.

A good starting point is to use 0.3–0.4 oz. (8.5–11 g) of chocolate for one week to flavor 250 mL of a medium-body wine. Using a high cacao dark chocolate will impart more of a chocolate flavor with little additional sugar, while a lower cacao chocolate will add both chocolate flavor and sweetness.

This could definitely be attributed to the grape-seed-oil massage rather than the Brunello soak, but I like to think it was a little bit of both. "Wine does contain resveratrol, which has been shown to be a powerful antioxidant and useful for treating sun damage and the effects of aging," adds dermatologist Jason Emer.

Does drinking wine help blood circulation? ›

Alcohol or substances in alcohol such as resveratrol may improve blood vessel function and also prevent platelets in the blood from sticking together, which may reduce clot formation and the risk of heart attack or stroke.

Tannins. Tannins are polyphenolic compounds found in both wine (especially red wines) and dark chocolate. In wine, tannins contribute to the structure, complexity, and astringency, often giving a drying sensation in the mouth.

For wines with a rich tannin structure (i.e. Bordeaux, Sangiovese, Cabernet, Malbec), chilling can make the wine seem harsh. But for fruitier, lighter reds, accentuating those tannins boosts their food-friendliness, especially when eating something like grilled meats.

Keep your wine in the fridge

When it comes to red wine, because its characteristics are better expressed in warmer temperatures, any form of chilling might seem like a faux pas. But you shouldn't be afraid of storing opened red wine in the fridge. Cooler temperatures slow down chemical processes, including oxidation.

Store your wine bottles at 45 to 65 degrees in a 50% to 80% humidity range. The sweet spot is 55 degrees and 70% humidity. A temperature any higher than 65 degrees will cause your bottles to spoil, whereas a temperature any lower than 45 degrees will dry out the cork and allow air to creep in.

Marshmallows: The Unsung Hero

Believe it or not, the secret ingredient in gourmet hot chocolate is none other than marshmallows. These fluffy, sweet confections are the unsung heroes of the hot chocolate world, adding a delightful creaminess and hint of sweetness that takes the drink to a whole new level.

The spices used in Mexican hot chocolate make it so unique and different from the hot chocolate you are probably used to. But don't worry - it's not super spicy. Rather, the spices amplify and complement the chocolate. They add extra warmth to this drink - perfect on a cold winter day!

Use Milk or Cream

Adding milk or cream to dark chocolate can significantly reduce its bitterness. The fats in milk or cream soften the intense flavours of the cocoa, creating a smoother and less bitter taste. This method is especially effective when making hot chocolate or chocolate sauces.