Saturday, July 5, 2014

Chocolate Wine: A Recipe Going on 300 Years

Think ChocoVino is a relatively new item in your local wine shop?  

Think again!  Chocolate Wine recipes are centuries' old, dating back at least to 1723 with the recipe below for Wine Chocolate published in 1723 by John Nott in England.

This is a really simple recipe, so give it a try!

Wine Chocolate
John Nott, The Cooks and Confectioners Dictionary, 1723

Take a pint of Sherry, or a Pint and half of red Port, four ounces and a half of Chocolate, six Ounces of fine sugar, and half an Ounce of white Starch, or fine flour; mix, dissolve, and boil all these as before.  But if your Chocolate be with Sugar, take double the quantity of Chocolate, and half the Quantity of Sugar, and do in all.

2 cups Sherry or 3 cups Port
4 ½ ounces unsweetened chocolate (Baker’s brand is good)
6 ounces sugar
2 Tablespoons rice flour

Mix all ingredients together and place on the stove over a medium high heat.  Bring to a boil, making sure all of the flour is dissolved.  Serve at room temperature.


  1. I am definitely going to try this. As a matter of fact, I just bought rice flour for something and was wondering how I could manage to use more of the package. I have a pretty little footed sherbet dish that would be nice for service.

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