I was on one of my chocolate tours…browsing for new or interesting items, when my boyfriend brought over a bottle. ”Look at this,” he said as he put the bottle in my line of sight to make me look away from other chocolate in my hands. ”Oooooohhhh,” was my excited reply. We tasted (incredibly awesome) and I knew this would be part of my selection soon (it’s in stock now).
I have many people who ask how to use it. I have tried it on different things. If I would use regular balsamic, then why not chocolate balsamic? My boyfriend picked up some Gruyere cheese and we drizzled a little on it. I love Gruyere on its own, but paired with the chocolate balsamic it was divine!
We also had some vanilla soy cream drizzled with the chocolate balsamic. The tartness of the balsamic mingled with the sweet, creaminess of the soy cream. Mmmmmmm. Delicious!
Remember that balsamic has an intense flavor, so use it sparingly. I’m sure you’ll find yourself using this delicious chocolate balsamic in many dishes to replace your old balsamic vinegar.
How else to enjoy this lovely chocolate balsamic? How about:
- in a vinaigrette on a salad with cranberries and feta cheese
- drizzled over ripe summer fruits like strawberries, melon, peaches and pears
- in reduction sauces for pork chops, steak or chicken
- with fresh grilled veggies
- try it over cheesecake or ice cream!
Try this simple and delicious recipe with our Vervacious chocolate balsamic:
Ingredients
- 4 cups of fresh strawberries, stemmed and sliced
- 2 tbsp. sugar
- 2 or 3 tbsp. balsamic vinegar
- 1 quart vanilla ice cream
Combine the sliced strawberries with sugar and vinegar. Spoon over vanilla ice cream and serve. Fantastic. Enjoy!
I get asked about chocolate percentage quite often. What does the number on the wrapper mean? How does it work?
Don’t get me wrong. I love tea. A nice cup of hot tea is soothing and wonderful, but there is something comforting about a nice cup of hot chocolate. Hot chocolate is a delicious treat.
Here in the US, dark chocolate is be labeled semi sweet, bittersweet or extra-bittersweet. Now some labels are being a bit more precise by listing percentages such as 60, 70, et cetera. These percentages are telling you how much of the cocoa bean is in the chocolate; the rest is sugar, vanilla and other ingredients. If milk solids are listed then you know you are choosing a milk chocolate, regardless of what the label says.
This is really one of the easiest ways to get FREE chocolate and hopefully you are taking advantage of it! 
They have a day for everything. Popcorn. Pistachio. Licorice. Even Quiche Lorraine. We have waited patiently and finally it is National Chocolate Day!!!!
Chocolate research shows that it is one of the better candies as far as tooth decay. Tooth decay occurs when bacteria in the mouth turn sugar to acids, which eat away at the tooth’s surface and cause cavities. The antibacterial agents in cocoa beans offset its high sugar levels, but you should look to 
Halloween really kicks off the season for me. I live in a small town in an area that has a LOT of kids. It was my first year in the neighborhood and I bought four bags of candy, which I thought was going to last me a while. I opened the door for my first trick-or-treaters and that was it. Swarms of kids descended and those four bags were gone in 20 minutes (no joke). The kids kept knocking and ringing the doorbell even though the lights were out, probably thinking that was part of my Halloween decoration.
What was that you said? You haven’t been to Xooro? Neither had I, but I was excited to try it!
Then he found a place called 
