11-28-2010, 01:58 AM
im very new to this but my next endeavor will be a chocolate raspberry wine. i am waiting for some more supplies to arrive and am leaving for a while soon. i imagine using powder would create a good amount of sediment. so i feel like i have two options, first one i want to try will be back sweetening with ghirardelli choc powder (im sure any will do, but thats my fav). my other thought is to look in the baking section for some type of choc flavor extract. im going on vacation, so i will not be attempting this any time in the next month, but am very excited to try. if any one else has success with my idea, or has had success with any other method please let me know! hope this get your brain stirring. i am open to any other suggestions so, everyone with an idea please post more in this section!!!!!