Note Dried sour cherries are available from The Essential Ingredient and health food stores.
Matching wine with chocolate is fraught with difficulty. Sweet, milky chocolate tends to make most wines taste lean and hard - unless the wine is much sweeter than the chocolate; and dark, high cocoa-content chocolate can be bitter and clash with any astringency and/or acid in wine. This is why the very best wine for chocolate and choc-based dessert tends to be very sweet, soft and rich fortifieds. Muscat can be good, tokay excellent, but the chocolate wine par excellence is Spain's 'black sherry' - or other fortified wines - made from extremely ripe, raisined Pedro Ximénez grapes. Adding some citrussy, fruity, spicy flavours into the mix, as in this dessert, makes the match even more fabulous. - Max Allen
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