In early March, I barreled a concoction that I thought of for a while. I wanted to barrel the concept of chocolate and cherries (or berry fruit). My initial plan was to use a cherry liquor, such as Luxardo Maraschino and a chocolate liqueur like crème de cacao . I would fortify it with something like unaged rum or brandy.
I took a different route and decided to use port wine as the fruit base. I know how port compliments chocolate. Next I thought I would go to the root of chocolate and use pure cocoa powder. I had concerns about the solubility of the powder, but at worst, I knew that I could separate the powder from the liquid at bottling time.
At barreling time, I mixed the ingredients and used an immersion blender to try and incorporate the mixture as much as possible, but I did not come close to an emulsion. I tasted the mixture and the bitterness of the cocoa powder was almost overbearing. I had my doubts.
Chocolate Port
Ingredients
Made for 2 Liter Barrel
- 750mL of Rappahannock Norton Port.
- 750mL of Christian Brothers White Brandy
- 1 Cup of pure Godiva Cocoa powder
Prep
Combined ingredients and used immersion blender to try and incorporate as much as possible.
Thoughts
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| Filtering out the cocoa sediment |
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