Chocolate chips, eggs, a pinch of salt, and hot liquid (the recipe calls for coffee). I made this without alcohol, using mint tea instead of coffee. Had a texture like mousse, requires no extra sugar except what's in the semi-sweet chocolate chips. If I don't eat several servings at once, it's almost Primal. If you worry about salmonella, you might be able to make it with egg-beaters. Yummy!
Wine doesn’t have a long history with Asian food, so wine lovers have only recently discovered how to pair the two. With the nearly-pure-alcohol baijiu, akin to our white lightning, in China and the variety of sake in Japan, Asia as a whole has not traditionally made wine a staple of its dining culture as wine growing is a recent phenomena. Continue reading on Vino in Love: http://vinoinlove.com/guest-post-wine-varieties-variety-asian-dishes/