Chocolate Balsamic Reduction

We’ve been told since grade school that water and oil mix as well as the Hatfields and McCoys. Countless experiments have been drilled into our heads showing us that one liquid will always make its way to the top of the other. This phenomenon is crystal clear in modern day Italian dressing. The two tone salad topper always has to be shaken prior to pouring.

Today, we’ll be bending the rule.

The secret is harnessing the naturally occurring sugars in the balsamic vinegar. In proper concentrations, sugar acts as a micro barrier between oil and water, allowing the two to peacefully coexist in delicious sauces. The challenge, is getting the sugars to the right amount of concentration. The vinegar right out of the bottle is way too thin to prevent the two from separating. However, reducing it by 3/4ths will concentrate the sugars enough to create harmony between the vinegar and cocoa butter.

1 cup Balsamic Vinegar
1/2 Oz Unsweetened Chocolate, cut into small pieces

Cook the vinegar over medium low heat until it is steaming, but not boiling. Keep the heat as low as possible to maintain as much flavor in the vinegar as possible (boiling actually causes flavor to leave the dish).

Reduce by 3/4ths, leaving approximately 1/4 cup of balsamic vinegar.

Over low heat, gently stir the chocolate pieces into the vinegar until they’re completely melted.

It’s best to serve this warm, as it drizzles better. If it gets too thick, warm it over gentle heat until it can be drizzled.

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