Chocolate Balsamic Glaze

Preparation info
  • Makes

    150 ml

    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

This simple little invention is an invaluable store cupboard ingredient, a thick treacly condiment with a subtle taste of chocolate. Use it in salad dressings, gravies and sauces and to deglaze roasting pans. It lends itself equally well to sweet dishes – just try it drizzled over fresh strawberries.


  • 30 g good quality dark chocolate, chopped into small pieces
  • 100 g caster sugar
  • 100


Put the chopped chocolate into a suitable jug or small bowl for use with a stick blender.

Put the sugar and balsamic vinegar in a small saucepan and leave over a low heat until the sugar has completely dissolved. Then increase the heat, quickly bring up to the boil and immediately pour the syrup over the chocolate. Leave it to melt for 2 minutes, then blitz with the stick blender until