$7.00
This dark chocolate Balsamic Vinegar is rich, thick and resounds with the complexity of three different chocolates responsible for the depth of its flavour.
Try with: Vanilla gelato, mixed fresh berries, chicken mole sauce or mix with espresso balsamic and garlic for steak marinade!
Pairings: Blood Orange Olive Oil, Baklouti Green Chili Olive Oil, Harissa Olive Oil, Coconut White Balsamic, and many more!
This dark chocolate Balsamic Vinegar is rich, thick and resounds with the complexity of three different chocolates responsible for the depth of its flavour. Drizzle over vanilla gelato, mix with fresh berries or add zing to your chicken mole sauce.
| Size | 200 ml, 375 ml, 60 ml, 750 ml |
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Balsamic quality is a function of both method and grape must density. The base balsamic is made by caramelizing the grape”must” from Trebbiano and Lambrusco grape in copper kettles, over an open flame. A small amount of barrel-aged wine vinegar is added then the mixture is aged in barrels for up to 18 years using the Solera method. The resulting density exceeds the Italian IGP standard, which is then infused with pure flavour extracted from three types of Chocolate.
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Dark Balsamic 60ml: Cinnamon-Pear
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