Chocolate Balsamic Vinegar is a super yummy drizzling chocolate sauce that is made by simmering the ingredients together and in the end, you will get a delicious chocolate drizzling sauce. This has a thick consistency and therefore looks cooler when drizzled over the dishes and desserts.
Chocolate Balsamic Vinegar was the most random recipe I tried out just to test how it tastes and it turned out so good that I instantly fell for this one. The Chocolate Balsamic vinegar must be kept in air-tight containers which you have already sterilized.
Simmering the Vinegar
The balsamic vinegar is simmered for a longer period after adding it to a saucepan. This simmering will reduce the vinegar to half and then you will see that a thick layer is formed at the bottom of the pan.
The simmering will continue for at least 20 minutes. This period is more than enough for reducing the vinegar and that is the purpose of simmering as you have to reduce it.
Making the Chocolate Syrup
The chocolate syrup is made by simmering the cocoa powder in the water and then mixing sugar into this water. The sugar will dissolve into this water which causes it to thicken a bit and salt is also a part of this simmering mixture.
The cocoa powder added to the mixture causes the liquid to turn into a chocolaty one. The chocolate flavor is added to it to make it turn into a good flavor and aromatic one. This is then used in desserts as a first choice.
Serving the Chocolate Balsamic Vinegar
The chocolate balsamic vinegar is super yummy to be drizzled on top of all the puddings and custards. The layer of brown-colored chocolate balsamic vinegar looks super yummy and appetizing.
Storing the Chocolate Balsamic Vinegar
You can store the Chocolate balsamic vinegar in air-tight containers like bowls with lids and you can also use the jars which must be sterilized so that your stored chocolate balsamic vinegar will stay good for a longer period.
Keep it in the refrigerator so that it will stay fresh and good flavored. The sweet and spicy taste of the balsamic vinegar with a tangy flavor is all I want to drizzle over my dishes.
INGREDIENTS
For the Chocolate Syrup
- 1/2 cup sugar
- 2/3 cup cocoa powder
- 1 cup water
- 1 tablespoon vanilla
- 1/2 cup sugar
For the Balsamic Vinegar
- 2 cups Balsamic vinegar
Method to make the Chocolate Balsamic Vinegar
- Take a saucepan and pour the vinegar into it. Simmer this vinegar at lowered heat and make sure to reduce it to half. The heat should be kept lower in this period.
- Once the vinegar is reduced to half, you will see that it is thickened and a good layer is formed at the bottom of the pan.
- Now remove the pan from the heat and allow it to cool down for some time. Now that your balsamic vinegar is ready. You have to move forward for making the chocolate syrup.
- To make the chocolate syrup pour water into a bowl and add sugar into this bowl. Also, add salt to this mixture and stir it well to dissolve the salt into the water.
- Transfer the whole mixture to a saucepan and then boil at medium to high heat. When boiled, you must simmer it for at least half an hour so that it will be thickened a little.
- The addition of cocoa powder should be done in the next step. Stir the cocoa powder well in this mixture. Continue to simmer while whisking continuously. It will be thickened eventually.
- Turn off the heat and then let it cool for some time. Once cooled bring the two mixtures close together and mix them with each other. Stir well until both of them are well mixed.
- This will make a good textured balsamic vinegar. Transfer the mixture to the air-tight containers or jars which are already sterilized and then keep them in dry places either in the refrigerator or at room temperature.
Conclusion
This recipe is for all those people who want to add a bunch of spicy and tangy flavors to their dishes. I first found out this chocolate sauce drizzled over a pudding in a famous restaurant and since then I was in search of a good recipe.
Drizzle it even in the batter while preparing the desserts and it will really double the fun of the dessert. You must try out the recipe once and use the Chocolate Balsamic vinegar any time you want in any of your dessert recipes whether it includes salads or puddings.
FAQs?
How to use Chocolate Balsamic Vinegar?
The chocolate balsamic vinegar is used as a syrup to be drizzled over the desserts and dishes to make them yummier. You can drizzle it over custards, and puddings and is even added to fruit salads for a good flavor.
Do we need to reheat the Balsamic Vinegar?
No, the balsamic vinegar needs no reheating. This retains the same texture for the time you have stored it and use it anytime without any hesitation. Just drizzle it into your dishes.
What is the texture of the Chocolate Balsamic vinegar?
The chocolate Balsamic vinegar is a thick textured sauce. It retains this thick consistency throughout the storage period. It is made thick by simmering for a longer period and this is its specialty.
Chocolate Balsamic Vinegar Recipe
Ingredients
For the Chocolate Syrup
- 1/2 cup sugar
- 2/3 cup cocoa powder
- 1 cup water
- 1 tablespoon vanilla
- 1/2 cup sugar
For the Balsamic Vinegar
- 2 cups Balsamic vinegar
Instructions
- Take a saucepan and pour the vinegar into it. Simmer this vinegar at lowered heat and make sure to reduce it to half. The heat should be kept lower in this period.
- Once the vinegar is reduced to half, you will see that it is thickened and a good layer is formed at the bottom of the pan.
- Now remove the pan from the heat and allow it to cool down for some time. Now that your balsamic vinegar is ready. You have to move forward for making the chocolate syrup.
- To make the chocolate syrup pour water into a bowl and add sugar into this bowl. Also, add salt to this mixture and stir it well to dissolve the salt into the water.
- Transfer the whole mixture to a saucepan and then boil at medium to high heat. When boiled, you must simmer it for at least half an hour so that it will be thickened a little.
- The addition of cocoa powder should be done in the next step. Stir the cocoa powder well in this mixture. Continue to simmer while whisking continuously. It will be thickened eventually.
- Turn off the heat and then let it cool for some time. Once cooled bring the two mixtures close together and mix them with each other. Stir well until both of them are well mixed.
- This will make a good textured balsamic vinegar. Transfer the mixture to the air-tight containers or jars which are already sterilized and then keep them in dry places either in the refrigerator or at room temperature.
