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For an incredible culinary experience serve this chocolate sauce with vanilla mash and venison or lamb
1/2 cup olive oil 10 Shallotsfinely sliced 1 1/2 cups dry red wine 1 cup white balsamic vinegar 2/3 cup water 1/3 cup 70% dark chocolate 1/4 cup golden raisins 13/4 tsp salt 1/2 tsp black pepper 1/2 tsp cinnamon 1 sprig of fresh rosemary 1 Bay leaf Directions: Heat 1/4 cup of oil in a heavy skillet over a moderately high heat until hot but not smoking, then saute shallots stirring occasionally, until browned and just tender, about 8 minutes. Remove from the heat and add wine, vinegar water, raisins, salt, pepper, bay leaf, rosemary, cinnamon. Then simmer briskly, stirring occasionally, until shallots are very tender and liquid is thick and syrupy, 40-50 minutes. If liquid is reduced before shallots are tender add 1/2 cup water and continue to simmer. Now the sauce is almost perfect with the final ingredient for perfection - slowly lovingly add the chocolate and the sauce is complete! Pour over venison or lamb. Join Mark, She's executive chef, on his amazing two day culinary course. Learn create and indulge. 
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