ESPRESSO BALSAMIC
This aged balsamic vinegar is amazingly complex, with layers of authentic espresso and dark roasted coffee. Yet it is caffeine-free!
Makes a fantastic glaze or bar-b-que base. Add a shot to an "affogatto float," which calls for a tall mug of vanilla gelato scoops covered with coffee.
PERFECT PAIRINGS:
-Blood Orange Fused Olive
-Chipotle Infused Olive Oil
-One of our Medium to Robust Intensity
Extra Virgin Olive Oils
DECADENT CHOCOLATE AND AGED ESPRESSO BALSAMIC FUDGE
10 oz. Heavy Cream
4 oz. Olive on Brooklea Aged ESPRESSO BALSAMIC
1 pound (about 2 cups) semi-sweet chocolate chips
3 Tbs. unsalted butter cut in to small pieces
1/4 tsp. sea salt
1/2 tsp. vanilla extract
Butter a 9x13" baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square.
Makes about 3 pounds of fudge.
BALSAMIC GANACHE TRUFFLES
1/2 Cup steaming hot heavy cream
1 pinch of sea salt
8 ounces best quality dark chocolate in chip form, or chopped
3 tablespoons Olive on Brooklea dark or white balsamic - our favorite options for this are: coconut, raspberry, apricot, tangerine, strawberry, maple, espresso, lavender, or traditional.
1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.
Place the chopped chocolate in a medium size heat proof bowl.
Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.
Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.
Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you'll begin to melt the ganache and it will be a mess.
Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you're done rolling all of them.
Now you can roll into cocoa powder or in tempered (melted) chocolate. However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.
Makes approximately 30-40 truffles
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