Last week I stopped by the cooking store where I teach some chocolate classes and found Luca, one of the chefs, setting up for his evening class. Drawn by the wonderful smells I wandered into the kitchen to find out what was new. Luca pulled out a little 250 ml bottle of the most amazing nectar - Saba Condimento Agrodolce - cooked grape must. He gave me a spoonful to try, and I was hooked immediately. Of course my first thoughts were about how I could combine it with sweet things - in chocola