This naturally flavored aged balsamic vinegar is amazingly complex with layers of authentic espresso and dark roasted coffee. It makes a fantastic glaze or BBQ base for pork, beef or chicken. Add a shot to an “affogatto float”, which calls for a tall mug of vanilla gelato scoops covered with coffee. Pairs great with Almond, Walnut, Blood Orange, Mandarin, Chipotle, Baklouti Green Chili, Cayenne, Harissa, Basil, Tuscan Herb & Garlic oils.
Dark Chocolate Bark
16 oz 60% Dark chocolate, chopped, 1/4 cup Loide' Espresso Balsamic Vinegar, 2 tbs sea salt, 3 tbs Loide' Dark Chocolate Balsamic Vinegar.
Line cookie sheet with parchment paper. Place 16 oz of chopped chocolate in a bowl over barely simmering water. Melt very slowly. Add 1/4 cup Loide' Espresso Balsamic Vinegar and whisk until combined. Remove from heat. Using a rubber spatula scrape the chocolate mixture onto the baking sheet and spread evenly. Immediately sprinkle with the sea salt and the Loide' Chocolate Balsamic Vinegar. Let the bark sit at room temperature for 2 hours or chill 30 minutes until hardened. Use your hands to break into pieces. Serve with extra Espresso or Chocolate Balsamic Vinegar for dipping. Store the bark in an air tight container for up to 2 weeks.