1 pound semi-sweet chocolate, chopped
¾ cup Hummingbird Red or other red wine
¼ cup heavy whipping cream
Combine chocolate, wine and cream in top of double boiler and melt over simmering water. Stir constantly until mixture is smooth. Do not allow chocolate to get too warm. Remove from heat and whisk well. Pour into an 8×4” loaf pan lined with wax paper and chill overnight. Before serving, unmold and slice with a knife dipped in hot water.
1 cup hazelnut flour
1 cup all purpose flour**
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons shortening
½ cup milk
2 tablespoons melted butter
Preheat oven to 400 F. Whisk together flours, baking powder and salt. Cut in shortening until mixture is coarse. With a fork, stir in enough milk to make a soft dough. Roll into a ball and divide in half. On a floured surface, roll out half of dough into a 10×14” rectangle. With knife or cookie cutter, cut to desired shape. Repeat with remaining dough. Brush 2 baking sheets with melted butter and arrange crackers close together on the sheets. Bake for 8 to 10 minutes or until golden in color. Cool on wire rack. Store in airtight container.
**Gluten Free recipe – substitute 1 cup white rice flour (or sorghum flour or oat flour) and ½ teaspoon Xanthan Gum for the all purpose flour