Directions

1. 1

   Combine the wine, sugar, Mulling Spices, and orange peel in a small saucepan and bring to a gentle simmer.

2. 2

   Cook for 5 minutes, then take the pan off the heat, cover, and let the spices steep for 15 minutes.

3. 3

   Strain out the solids and return the spiced wine to a clean saucepan.

4. 4

   Whisk in both Dutched Cocoa Powder and Black Onyx Cocoa Powder and the corn syrup until smooth, and simmer over low heat for about 2 minutes.

5. 5

   Pull from the heat and stir in the chopped chocolate until fully melted and glossy.

6. 6

   Cool to room temperature, then refrigerate in a sealed jar.

7. 7

   Spoon over fresh fruit, drizzle warm over vanilla ice cream, or use as a finishing pour for a pavlova or chocolate cake.