In New York there has been a craze for chocolate and bacon sandwiches, and I thought perhaps this recipe could be adapted as a Christmas Special – how to use up those bits of left over turkey – grill a bit of bacon, add a bit of the special chocolate balsamic, which can be made well ahead and keeps for ever. Its not unlike a brown sauce, that bit of sweet mixed with sour, so not as odd as it may sound at first hearing? Here is the recipe:
Chocolate Balsamic Vinegar
I have found this little invention totally invaluable in my store cupboard. As well as its obvious uses, say in salad dressings and deglazing pans to make gravies and sauces, I often use it as the chocolate element in my savoury recipes. It does, though, also lend itself to dishes other that savoury – just try it over fresh strawberries.
- 100g white castor sugar
- 100ml balsamic vinegar – (I sometimes use half and half cider and balsamic)
- 30g pulverised good dark chocolate.
- Break the chocolate into smallish bits, and put into a suitable jug for use with a wand mixer, or a liquidizer.
- Boil the sugar and vinegar for 5 minutes, pour the syrup over the chocolate, leave it to melt for a couple of minutes then blitz with the wand or liquidize until you have a smooth emulsion. It should have the texture of molasses.
If you like it, you can make larger quantities and store indefinitely in jam jars, you can experiment with adding other flavours like chilli or spice too.