Espresso Balsamic Vinegar Condimento (Aged-All Natural)
This aged Balsamic Vinegar is amazingly complex, with layers of authentic espresso and dart roasted coffee. It makes a fantastic glaze or BBQ base for pork, beef or chicken. Add a shot to an "affogatoo float" which calls for a tall mug of vanilla gelato scoops covered with coffee.
Our naturally flavored balsamic condimento is aged in the traditional Solera Method and comes from Modena, Italy.
Suggested Pairings: Blood Orange Olive Oil, Basil Olive Oil or Roasted Walnut Oil.
Recipes: Decadent Chocolate & Aged Espresso Balsamic (as pictured)
10 oz. Heavy Cream4 oz. Aged Espresso Balsamic
1 pound (about 2 cups) semi-sweet chocolate chips
3 Tbs. unsalted butter cut in to small pieces
1/4 tsp. sea salt
1/2 tsp. vanilla extract
Butter a 9x13" baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square.
Makes about 3 pounds of fudge.