Chocolate Wine Granita
Chocolate Wine Granita

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, chocolate wine granita. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Chocolate Wine Granita is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Chocolate Wine Granita is something that I’ve loved my entire life.

Heat the sugar, water and vanilla bean in a saucepan over medium heat, stirring occasionally to dissolve the sugar. To make this Red Wine Granita with Chocolate Flavored Whipped Cream, you'll start by combining water, sugar and red wine. Pour this liquid mixture into a baking pan and let it partially freeze. Then use a fork to scrape/break up the partially frozen mixture into granules.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chocolate wine granita using 3 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate Wine Granita:
  1. Make ready 750 ml Sweet Dessert Red Wine,
  2. Take 188 g Whole Milk,
  3. Get Milk Chocolate at least 35%, 75g

Combine honey mixture and wine in baking pan and return it to the freezer. You want a slushy, snow cone texture,. Continue to freeze,. "A granita câ brioscia" (from Sicilian dialect which means granita along with brioche) was and still now is the typical breakfast of Sicilians especially in summer and in coastal areas. As in my case, when I go I often prefer to stop off and to delight my palate with an enjoyable double taste of almond and peach granita, and with a brioche.

Steps to make Chocolate Wine Granita:
  1. In a sauce pot over medium heat, add wine. - - Bring it up to a simmer. - - Use a blowtorch to burn off the alcohol.
  2. Continue simmering until the wine is reduced by half. - - Remove from heat and set aside to cool down completely. - - In another sauce pot over medium heat, add milk.
  3. Bring the milk up to a boil. - - Pour the milk into a bowl of chocolate. - - Stir to combine well. - - The chocolate milk mixture should be grainy. This is what you are after. - - Set aside to cool down completely.
  4. Transfer the wine into the chocolate milk mixture. - - Add a pinch of sea salt. - - Stir to combine well. - - Transfer the mixture, thru' a fine sieve, into a freezer-friendly container.
  5. Discard any residue. - - Freeze the mixture overnight. - - Using a fork, scrape the surface of the mixture into icy bits. - - If the mixture starts to melt, return back to the freezer for 20 mins. - - Take it out and scrape again.
  6. Repeat the process until you are left with a mountain of icy bits. - - Transfer into a chilled serving glass. - - Serve immediately with garnishes of your choice. I am using blueberries and an orange peel.

Continue to freeze,. "A granita câ brioscia" (from Sicilian dialect which means granita along with brioche) was and still now is the typical breakfast of Sicilians especially in summer and in coastal areas. As in my case, when I go I often prefer to stop off and to delight my palate with an enjoyable double taste of almond and peach granita, and with a brioche. Either one can go savory (although savory granita is more common than savory sorbet), but are most often served as sweet desserts. While flavors like coffee and chocolate are common to sorbet and granita alike, they're both particularly good at highlighting the vibrant taste and color of ripe, juicy fruit like berries, peaches, and melons. Simmer whole peeled pears in leftover red wine and sugar, then add in optional dried fruit, a cinnamon stick, orange peel, and orange juice, and then cook until pears are tender.

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