Helen Melser's Chocolate and Balsamic Vinaigrette

Chocolate, premium quality extra virgin olive oil and balsamic vinegar is a match made in the heavens. Helen describes it as "a sweet, tart, velvety sauce… drizzle over strawberries, pears, persimmons, rock melon, figs and avocado. Or toss with warm kumara, pumpkin or green vegetable salads. Also an unusual but delicious ice cream drizzle too.

Ingredients
1/2 cup balsamic vinegar
1/3 cup raw sugar
60 gm finely chopped dark chocolate
90 ml Olivver extra virgin olive oil

Method
Combine the vinegar and sugar in a small saucepan and gently heat to dissolve the sugar. Remove from the heat and allow to cool a little. Stir in the chocolate until melted. Pour the mix into a fine sieve set over a bowl and use the back of a spoon to push it through as the chocolate tends to clump a little. Leave to cool. Add the oil to the chocolate mix in the bowl and stir well to combine. Transfer to a small glass bottle and seal well. 

The chocolate can sink to the bottom but a good shake before using it will blend it all back together. Store in a cool place (if refrigerated the chocolate will firm up; bring back to room temperature before using). It will last for a good month.
Makes 1 cup

This recipe is from Helen Melser’s book The Olive Tree In My Kitchen, published by Bateman Books.
Used with permission.
To buy a copy of Helen’s book, please visit
Aotearoa Books
or
Booktopia