What to do with Dark Chocolate Balsamic Vinegar

By Candy Hisert

Everyone gives chocolates to a chocoholic. In my pantry you will always find one box of See’s candy as well as random truffles and designer chocolate bars. After a birthday or major holiday, the shelves groan with goodies that range from the sublime (homemade dark chocolate truffles) to the ridiculous (a hot pepper chocolate Easter bunny).

One problem: In striving to be original, my friends will sometimes present me with a chocolate product that can’t easily be consumed without a certain amount of creativity. Most recently, I was challenged by a bottle of dark chocolate balsamic vinegar. The vinegar was made by Amphora Nueva, a Berkeley based company; and it all but screamed, “Use me. I dare you!”

Rather timidly, I decided to try the vinegar with mixed berries. I measured out two tablespoons to combine with a pint of strawberries and a pint of blackberries. I served the berries at room temperature to three unsuspecting friends. A pint of vanilla ice cream was at the ready if the berries proved to be unsatisfactory. I did not tell anyone what had been added. Miraculously, nobody could guess what the mystery ingredient was. The verdict: something made the berries taste more intense, and what was that other flavor? The ice cream was a nice addition, but it was not necessary.

Emboldened by this success, I went in a different direction. The vinegar became integral to a beet marinade: 2 parts olive oil, 1 part chocolate balsamic vinegar, and a pinch of white pepper. I let the beets marinate for an hour and then served them on baby spinach. The garnish was fresh dill weed and an ample serving of feta cheese. This time I got raves. One guest said she would pair the marinated beets with any strong cheese. It was also suggested that I leave off the dill and add nuts. Lots of creativity here!

This summer I plan to try the vinegar in marinades for grilled chicken and rabbit. I am optimistic about the results, but I suspect they will never replace those dark chocolate truffles in the pantry.

Candy Hisert lives in Berkeley, California, within walking distance of a chocolate shop.

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