Cut the rhubarb into small pieces, sprinkle with the sugar and stew in the white wine until completely soft. Puree, cool. Add strawberry milk, juice of one lemon, syrup and whipped cream sour milk and mix thoroughly.
Heat chocolate in a water bath and fill into a small wrapped paper piping bag. Squirt a small chocolate spiral into each glass.
Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.
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