REVIEW: Chocolate Wine

As we get older, special occasions can lose their magic.

You come to realise how your presents actually get there on Christmas morning, Birthdays are less about laser quest, bowling or other activities and more about nursing the hangover acquired from one too many to blot out the glare of candlelight from the ever-increasing amount on your birthday cake (carrot cake these days, must mind t

he calories – even if it is your special day) and you get more excited about the four day weekend at Easter than the amount of eggs that you can get your grubby little mitts on.

Chocolate Shop Bottle & Glass

But no more. Easter time is now for grown ups.

I had been sent a small bottle of the UK’s first chocolate infused wine, Chocolate Shop ‘The Chocolate Lover’s Wine’ .

Say no more, wine? Check. Chocolate? Check. Perfect.

The chocolate-infused ruby red wine, blended with rich, velvety chocolate, boasting aromas of black cherry and dark cocoa and complemented by a soft vanilla and creamy mocha finish is more luxurious and indulgent than any Easter egg.

But alas, should you have any more than a small bottle, you will be feeling as sickly as if you had scoffed those eggs!

Don’t get me wrong, I enjoyed this wine as a one-off treat and as a novelty, it is fabulous but     I would recommend replacing a rich dessert with this instead of having it alongside.

However, I was sent a recipe along with the wine which should utilise it to its best.

I would certainly recommend trying it;


  • ‎10 oz self raising flour
  • 10 oz caster sugar
  • 10 oz unsalted butter
  • 5 large eggs
  • 200 grams dark chocolate
  • 80 grams cocoa powder sifted with the flour
  • 3 fluid ounces of chocolate shop wine
  • Zest of orange (optional)


Cream the sugar and butter together till soft. Sift in the flour and cocoa powder then add all the eggs. Melt the chocolate over a bowl of hot water on the cooker until soft. Once all the ingredients are mixed in thoroughly add the chocolate wine then lastly add the meltedchocolate. Bake in a square or oblong greased tin lined with greaseproof paper; pour the mixture in then before you put it in the oven sprinkle on some peanut sized chunks ofchocolate over the cake, on gas mark 5 for about 25 minutes. They should be springy around the edges but gooey inside. Leave to cool, then lift out and cut into bite size pieces. Serve with double cream with an added 4 or 5 drops of vanilla extract.

(Recipe created by Carol Vli, a Chocolate Shop fan)



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