This unusual sounding drink is based on a historical recipe for a restorative elixir from the eighteenth century. It may sound like a strange combination but it is completely delicious. It can be used as a sorbet course or can be pared up with, for example, a modern version of Boeuf Bourgignon.
Reduce the red wine for 1/2 in volume. This will remove all the alcohol.
Boil the milk in a new pan, add the chocolate until it has melted. You can use chocolate that has more then 33% cacao of course. But then you have to add a pinch of salt to make the chocolate sweeter. Watch out that you don't burn it so if you're not sure when this happens, use a bowl on top of a pan of water!
Let them both cool down for about 3 hours before you add them to each other. Sieve them trough a fine sieve and add the red wine vinegar.
Put it in the freezer for 3 hours. And scrape it with a fork to create a nice looking texture.