Olive on Brooklea, LLC
NY
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- Coconut Balsamic
- Cinnamon-Pear Balsamic
- Cranberry-Pear Balsamic
- Dark Chocolate Balsamic
- Dill Olive Oil
- Espresso Balsamic
- Fig Balsamic
- Garlic Infused Olive Oil
- Grapefruit Balsamic
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- Honey-Ginger Balsamic
- Jalapeno Balsamic
- Lavender Balsamic
- Lemon Fused Olive Oil
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- Pineapple Balsamic
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- Red Apple Balsamic
- Red Wine Vinegar (Organic)
- Roasted Pumpkin Seed Oil
- Raspberry Balsamic
- Rosemary Fused Olive Oil
- Serrano Honey Vinegar (Sulfite-Free!)
- Roasted Sesame Oil
- Sherry Reserva Wine Vinegar
- Sicilian Lemon Balsamic
- Strawberry Balsamic
- Tangerine Balsamic
- Traditional Style Dark Balsamic Condimento (Aged Up To 18 Years)
- Tuscan Herb Infused Olive Oil
- Violet Balsamic
- Roasted Walnut Oil
- White Truffle Infused Olive Oil
- Wild Mushroom & Sage Infused Olive Oil
Maple Balsamic
MAPLE DARK BALSAMIC
Aged pure maple balsamic made with real 100% pure maple produced at a small family farm in Vermont.
This balsamic is outrageously good. Think pancakes, waffles, glazing for tofu, ice cream, dressings, marinades, fruit, and on and on.
PERFECT PAIRINGS:
-Blood Orange Fused Olive Oil
-Roasted Walnut Oil
-Butternut Squash Seed Oil
-Any of our superlative fresh unflavored
Extra Virgin Olive Oils
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
Olive on Brooklea, LLC
NY