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Hot Chocolate-Chili Dip

By Food52
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1/4 cup interesting red wine (beaujolais nouveau, gamay, pinot noir, malbec)

1/4 cup artisan basalmic vinegar (aged 10-20 years, preferably)

1/8 cup cocoa powder (like Scharffen Berger)

1 tablespoon Aleppo pepper, to taste

1/2 teaspoon Vietnamese cinnamon, optional

pinch of sea salt

1 cup chocolate hazelnut spread (like nutella)

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