A classic dolceforte is made with raisins, pine nuts, grated dark chocolate, candied citrus peel, brown sugar, flour and red wine vinegar (or sometimes red wine). The meat (usually wild boar, hare or tongue, turkey or sometimes even salt cod) is first sautéed with carrot, celery, onion and prosciutto, then simmered slowly in stock. When it's almost ready, the dolceforte is added and cooked briefly until thickened.
Once meats prepared in dolceforte were very popular in Tuscany; these days it's just too fussy, and for many people, a little too sweet and rich.
Images by: essen und trinken