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Dark Chocolate Balsamic Vinegar

by NOOC on November 9, 2010 · 0 comments

in Vinegar

Dark Chocolate Balsamic Vinegar is from Modena, Italy. Hmmm, is the best description for this vinegar. Drizzle over dessert or meat for an luscious flavor. A smooth rich dark chocolate taste that is exquisite. For a real treat, drizzle over yogurt or strawberries.Pairs well with: Persian Lime Olive Oil (EVOO) Purchase Dark Chocolate Balsamic Vinegar Online
375 mL bottle
only $18.95
plus S&H.
Buy Dark Chocolate Balsamic Vinegar Online

Tasting Notes

Coming Soon!

Other Pairing Suggestions: Blood Orange Olive Oil (EVOO), Citrus Lemon Olive Oil (EVOO), Chipotle Olive Oil (EVOO)

Marie’s Recipe Renderings:

One of the things I stress at my tastings is “pour and drizzle”. The secret to the Naples Olive Oil Company product isn’t so much “a recipe” as it is falling in love with whatever flavor direction resonates with you.


Great recipes can be found in abundance on the Internet. While we may provide original recipes from our kitchen, we are also anxious to bring to your attention recipes of others that we have found. We hope you enjoy our Recipe Renderings and our suggestions for an EVOO or balsamic vinegar  or as a pairing! Just remember to experiment, “pour and drizzle” and have fun.

Chocolate Balsamic Persian Lime and Coconut Truffles  
  • 8 1/2 oz Dark Chocolate (semi-sweet, bittersweet or combo)
  • 1/4 cup Heavy Cream
  • 2 Tbsp Naples Olive Oil Company Persian Lime Olive Oil
  • Dark Chocolate Balsamic Vinegar Truffles2 tsp Naples Olive Oil Company Dark Chocolate Balsamic Vinegar
  • Cocoa Powder, as needed
  • Limes, finely zested
  • Shredded Coconut, as needed

Pour heavy cream in bowl over simmering water (double boiler). Turn off heat and stir in chocolate and EVOO. Once chocolate has melted remove bowl from double boiler and stir in balsamic vinegar, Refrigerate chocolate for 1 hour and return to room temperature for 1-2 hours. Put cocoa powder in a bowl and mix lime zest and coconut in another bowl. Scoop 1 tsp of chocolate and form into a bowl. Roll balls into the different coatings. Store in refrigerator. (makes about 45 truffles)

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