The rich deep flavors of dark chocolate combine beautifully with the cask aged 1.34 density balsamic vinegar from Modena, Italy.
What do I do with dark chocolate balsamic, you ask?
It is fabulous as a glaze on beef or pork or drizzled in combination with a fruit-infused olive oil over roasted chicken.
Great for fruit fondues, chocolate desserts and pastries. Try drizzling over fruit, ice cream, cheesecake. Add to your dessert cheese and bread board for dipping angel food, pound or any cake, bread, fruit and cheese.