Last week we looked at a classic Italian chocolate dish – Milk Chocolate Gianduja – made famous by the popular hazelnut spread Nutella. As you can probably deduce from the title, this week we’ve decided to get a little more adventurous. Now before you think we’ve gone stark raving mad, chocolate has been a staple of South American savoury dishes for thousands of years; it’s only now that it’s finally creeping into Western savoury palates. This sweet, tangy and slightly bitter balsamic vinegar is perfect as a salad dressing, “mole” sauce or can be used for bread dipping with a little olive oil. It can also be drizzled over fruits and deserts or as an interesting accompaniment to cheese platters. Talk about versatility!
100g caster sugar
100ml balsamic vinegar
30g dark chocolate, broken into pieces
The best thing about this recipe is its simplicity; it’s really a two step process. First of all you need to reduce the vinegar, so you’ll need to gently heat a pan, into which add all of the sugar and vinegar. Allow them to mix together until all of the sugar has dissolved.
Let the mixture gently bubble for 5 minutes, keeping an eye on it and stirring occasionally to make sure it doesn’t stick to the pan.
Next take the pan off the heat and make sure to whisk in the dark chocolate. Once they have mixed in together in the pan, set it aside and leave it to cool for 2-3 minutes. After the mixture has cooled, stir the mixture together again thoroughly.
Voila! Whatever the occasion, whether it’s dinner, a hen party or a team building event you now have yourself a quirky treat that’s sure to impress! If you thought this recipe was great, why not check out our back catalogue? You can do so by clicking here.