chocolate gluwein from the beautiful holden manz estate

chocolate gluwein from the beautiful holden manz estate

This delicious and unusual recipe for chocolate gluwein comes from Julia Hattingh, the head chef at Franschhoek Kitchen on Holden Manz Wine Estate in Franschhoek. I fell in love with the idea of it. I also knew immediately that dark chocolate and red wine would work so well together. Served warm, as you would a hot chocolate, its the perfect winter tipple. At the restaurant they serve it with home-made cinnamon marshmallows which is reason enough to pop out there for a visit.

The restaurant is in good hands under Julia’s leadership. A born and bred Capetonian, she studied under David Higgs and Wade van der Merwe  at Meerendal Academy. Her first job after college was a stint at Le Quartier Francais under Chris Erasmus and then she spread her wings and moved to London where she worked at Rhodes24 a 1 Michelen star restaurant. She came back to the Cape and worked at Waterkloof for 3 years before heading back to Europe, this time to work in Paris at Alain Senderens (2 Michelin stars). So she seems to have done a full circle and is back in Franschhoek making her mark at Holden Manz. I look forward to hearing more about Julia’s food in the future.

Ingredients

  • 1 bottle red wine
  • 1 orange, juice and peel
  • 2 star anise pods
  • 1 cinnamon stick
  • 5 cloves
  • 2 all spice berries
  • 60g brown sugar
  • 150g good quality dark chocolate
Read the whole recipe on Drizzle and Dip