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Dark Chocolate Balsamic Vinegar

Chocolate Chili
2 Large onions, 2 tbsp robust evoo. 1 lb. ground beef, 1/3 cup dark chocolate balsamic, Sea salt & black pepper, 6 tomatoes (diced), 4 cups assorted beans (rinsed & drained), 1 1/2 cups tomato juice, 2 tbsp chili powder, 2 tsp smoked paprika, 1 tsp ground cumin, & 1 bay leaf

Dice the onions and sauté them in the olive oil in a frying pan over medium heat until translucent. Add the ground meat and begin to brown it. Once the meat is broken up and beginning to brown, add the balsamic & season to taste with salt & pepper. Cook until the juices have almost evaporated, and the meat is evenly brown.

Slow-cooker method: Transfer the beef to a slow cooker and add the tomatoes, beans, tomato juice, chili powder, paprika, cumin, and bay leaf. Stir to combine. Cook on low for 6 hours. Remove the bay leaf before serving. 

Stovetop method: Once the meat is evenly browned, add the tomatoes, beans, tomato juice, chili powder, paprika, cumin, and bay leaf. Stir to combine. Bring to a boil, turn down the heat to medium-low, and simmer, uncovered, for 25-30 minutes. Remove the bay leaf before serving.  

Easy Chocolate Balsamic Fudge
2 1/2 cups granulated sugar, 2/3 cup Dutch process cocoa powder, 1 cup 1/2 & 1/2 cream, 1/4 cup dark chocolate balsmic, 1 tsp sea salt (divided), 2 tbsp orange olive oil

Line an 8x8 in. baking pan with parchment paper. In a heavy-bottomed saucepan, mix together the sugar and cocoa powder. Mix in the 1/2 & 1/2 and balsamic, and warm over medium heat, stirring until the sugar has dissolved. As soon as it reaches a boil, stop stirring. Allow the fudge to boil gently but consistently until it reaches 240 degrees F on a candy thermometer, 5-7 minutes. To test without using a candy thermometer, fill a small bowl with ice-cold water. Using a spoon, allow one drop of chocolate fudge to drip into the bowl of water. When it holds together in a drip and doesn't incorporate into the water, you're almost there. Squish the ball between your fingers. If it doesn't disintegrate, it's ready. But it shouldn't be hard or crunchy, if it turns to a rock-like drop, you'll have to start over. Remove the saucepan from the heat and mix in 1/2 tsp of the salt, followed by the olive oil. Beat with a hand mixer or in a stand mixer until the fudge is no longer glossy, 5-7 minutes. If you're adding in any extras (chocolate chips, nuts, candies, etc. ) fold them in now with a metal spoon. Pour the mixture quickly into the prepared pan. Lightly oil the back of a spoon or spatula, use it to smooth the top of the fudge, and sprinkle with the remaining 1/2 tsp salt. Let the fudge set for at least 2 hours at room temperature or for 1 hour in the fridge. When the fudge is set, use the parchment paper to remove it from the pan then use a sharp knife to slice it into squares. It will keep in an airtight container for up to 1 week.

Visit any of our locations:

300 Front Street, Beaufort NC

8700 Emerald Drive, Emerald Isle NC 

412 Evans Street, Morehead City NC **contact this location for shipping needs including overseas military base shipping**

oil@beaufortoliveoil.com // 252.504.2474 (Beaufort) // 252.222.3414 (Morehead City) // 252.354.2868 (Emerald Isle)

 

© 2024 by Beaufort Olive Oil Company. All rights reserved.

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