Friday 1 March 2013

1.3.13 Sherry Chocolates!!


Researchers at the University of Cadiz have found gastronomic uses for the leftovers of winemaking by producing jams and biscuits. The residues, which can reach 20 tons per harvest, contain high levels of antioxidants and fibre, giving them very healthy properties. Up till now disposal of the residues has been awkward and costly, although some can be ploughed-in as mulch in the vineyards.  

Another idea - an even better one - that the researchers have is to produce chocolates filled with wine essence. They would have all the flavour properties of Sherry but without the alcohol. The same could be done with Jerez brandy and even vinegar. Brilliant!!


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