My Chocolate Season 2024: (Ruby) Chocolate Liqueur + Collaboration + Carpal Tunnel

There's a lot of story behind this recipe for Ruby Chocolate Liqueur - a spinoff of one created by Rosemary Malloy. It began with an idea for a chocolate and wine pairing class. I would team up with Cindy Reynolds, co-owner of Somerset Ridge Vineyard & Winery (with her husband, Dennis). I would also incorporate Somerset Ridge Ruby Port into a homemade liqueur. The first class didn't meet our expectations so we decided not to continue.

But it wasn't our first collaboration. Many years earlier, Cindy and I had spent a couple hours creating Somerset Ridge wine and balsamic vinegar combos, at The Tasteful Olive in downtown Overland Park. They included:
 
-Ambrosia dessert wine with peach balsamic vinegar
-Citron (made from white wine, organic lemons and brandy) and apricot balsamic
-Avalon (apple dessert wine) and cranberry pear balsamic
-Ruby Port with chocolate balsamic
-Tawny Port and espresso balsamic

Before our new class took place I created this liqueur recipe after three tries, using that delicious Ruby Port. Today, I tweaked the recipe again, by adding more port. With deep dark chocolate flavor complementing sweet port, it's even better now!

Ruby Chocolate Liqueur
Makes 2-3 cups 
 
Equipment

• 1 large pot
• Sieve or sifter
• Large whisk
• Rubber or silicone spatula
• Large funnel
• Clean glass bottle or jar with tight fitting lid

Ingredients

• 1/2 cup unsweetened Dutch processed cocoa

(to improve incorporation, sift the cocoa before using)

• 1/4 cup granulated sugar
• 1 cup whole milk (may substitute up to ½ cup 2% milk)
• 2/3 cups heavy cream 
• 1 cup Somerset Ridge Ruby Port

 
Instructions
1. In a large pot whisk together the sugar and cocoa, then add the milk and cream. Combine well.
 
2. When the mixture is well combined place the pot over medium heat, stirring continuously. Bring to a boil and slow the boil for 5 minutes, whisking often.
 
3. Remove from the heat and let cool. In the first 5-10 minutes of cooling, stir occasionally to break up any ‘skin’ that may form on top of the mixture.
 
4. Once it has fully cooled add the port and mix to combine completely. Pour into a large glass container with a removable lid. Using a funnel helps enormously with this part of the process. 

5. Store in the refrigerator. Shake and bring to room temperature, before serving.

Above: Use a sifter or sieve to smooth the cocoa powder texture.

Above: Incorporating all ingredients before heating. Once you begin whisking over heat, be prepared to do so for at least 10 minutes.

If you're able, consider whisking with your non-dominant hand a bit, to minimize strain on your dominant wrist. It's a strategy I started using decades ago, when early symptoms of carpal tunnel syndrome emerged - and I've been somewhat ambidextrous ever since!

Above: ​Time to add the port. And remember to use your funnel!