Chocolate and balsamic vinegar doesn’t sound like it would make a good couple, but I recently had a reason to try it. My sister gave me a bottle of Chocolate Balsamic Vinegar by Oro di Oliva for my birthday.
This unique vinegar makes an outstanding marinade for chicken or pork or pour it over fresh berries. On the Oro di Oliva label, it is suggested I drizzle it on ice cream – strange, but I’ll try it!
Tasting the chocolate balsamic vinegar straight, I detect a rich but basic chocolate flavor mixed with lots complex balsamic flavors. I am surprised by how well all these flavors work together.
Of course, the true test is making something and feeding it to the family. And the result?
I got compliments galore with this recipe!
| Chocolate Balsamic Vinegar Truffles 8.5 ounces of your favorite dark chocolate, chopped 1/4 cup cream 2 teaspoons balsamic vinegar 1/2 cup cocoa powder, to coat truffles (Instead of regular balsamic vinegar, I used the Chocolate Balsamic Vinegar by Oro di Oliva.) Directions In a small sauce pan, heat the cream over low heat until hot but not boiling. Put chopped chocolate into a small bowl, and pour hot cream over the chocolate. Let sit two minutes. Stir until chocolate is smooth and melted. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour or until firm but can still be easily formed into balls. It is critical to get the firmness correct and it will depend on the temperature of your refrigerator. Recheck every 15 to 30 minutes. Place cocoa powder in a small shallow dish, like a pie dish. Use a teaspoon to scoop chocolate from bowl. Use your fingertips to shape into balls. Your body temperature will melt the chocolate and make it a little sticky, but do the best you can. Roll the truffles around in the cocoa powder to coat, and set the chocolate balls on wax paper on a baking sheet. Serve the truffles right away or store in an airtight container in the refrigerator for up to 3 days. |
