Chocolate Balsamic Vinegar

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Preparation info

  • Makes about

    225 ml

    • Difficulty


Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

I have found this little invention totally invaluable. As well as its obvious uses, say in salad dressings and deglazing pans to make gravies and sauces, you will see it delivers the chocolate element in lots of my savoury recipes. It does, though, also lend itself to dishes other than savoury – just try it over fresh strawberries. For a more piquant version to use with red meat and cheese dishes, like Welsh rabbit, add 100 ml Worcestershire sauce.


  • 100 g white caster sugar
  • 100 ml vinegar (I used equal parts cider and cooking balsamic)
  • 30 g grated real dark chocolate


Gently heat the sugar and vinegar in a small deep pan until all the sugar has dissolved, then allow to bubble gently for 5 minutes.

Take off the heat, whisk in the chocolate well and leave to cool. When cool, stir again quickly. Pour into a small clean jam jar to store until needed.

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