This makes an unusual and stunning after-dinner liqueur, or you could offer it with a biscuit or slice of cake as a dessert.
You can serve it cold, but I prefer it gently warmed through.
Just stand the bottle in a bowl of hot water for about 5 minutes before pouring into small glasses.
250g freshly picked sloes (or damsons if you prefer)
100g granulated sugar (more if you prefer a sweeter drink)
200g dark chocolate, roughly chopped. Suggestion, Venezuelan Rio Caribe 72