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 dark or white balsamic : 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.
Chocolate-Raspberry Balsamic Glazed Olive Oil Bundt Cake 3 cups all-purpose flour +1 tablespoon 1 tablespoon baking powder 1/2 teaspoon salt 4 large eggs 2 cups granulated sugar 1 cup sour cream 3/4 cup Extra Virgin Olive Oil +1 tablespoon 1 1/2 teaspoons vanilla extract Preheat the oven to 350°F. Generously grease the inside of a 10-inch bundt pan with Extra Virgin Olive Oil. Add a tablespoon of granulated sugar. Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar. Whisk together the flour, baking powder, salt and sift. With an electric mixer beat the eggs until they are pale and light; slowly pour in the sugar while beating. Next whisk together the sour cream, UP Certified extra virgin olive oil and vanilla and mix until incorporated. Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple times in the process. Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes and then carefully invert onto a cooling rack to cool completely. Chocolate-Raspberry Balsamic Glaze 8 oz semi-sweet chocolate chopped or chips 1 cup heavy whipping cream 3 tablespoons Raspberry Balsamic In a microwave proof bowl, heat the cream on high for 1 minute. Add the chocolate to the bowl and allow to sit for 2 minutes without stirring. Whisk well until all the chocolate has melted and there are no lumps. Add the balsamic and whisk well. Pour the still warm liquid glaze over your cooled cake. Allow the glaze to set up on the cake at room temperature for at least 30 minutes before serving.
Ingredients: 14 oz. can sweetened condensed milk 1 lb. bittersweet or semisweet chocolate, coarsely chopped 2 T unsalted butter* 1/4 C balsamic vinegar**, Cara Cara Orange Vanilla, Raspberry, Traditional, plus 2 T for brushing on top of the fudge (optional)
Instructions: Line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with aluminum foil. Make sure you go up the sides. You can then easily lift the sides to take the fudge out of the pan when it's done. Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water. Melt the chocolate mixture, stirring frequently. Make sure the mixture doesn't get too hot or the fudge may be grainy. Stir until smooth (it will be very thick). Remove from heat and stir in the balsamic. Spread the fudge into the prepared pan, smoothing the top with a spatula. Let stand at room temperature for a couple of hours. Optional, using a pastry brush, brush some balsamic on top of the fudge and let sit for another hour or so until the balsamic is a bit less liquid and simply sticky. Carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife, cut the fudge into pieces. Store in the refrigerator for several days, or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before eating.
Notes *Substitute 1 1/2 T fused or infused olive oil, Harissa, Chipotle, Blood Orange, in place of the unsalted butter. **Should you not want to add the balsamic, replace it with 2 t of vanilla extract.
Carrot & Zucchini Gingerbread with Toasted Almond Oil & Honey-Ginger White Balsamic Glaze Ingredients 1 1/2 cups whole wheat flour 1 cup finely grated zucchini 1 cup finely grated carrot 1/2 cup toasted almond oil 1/2 cup molasses 2 large eggs 1 1/2 cups brown sugar 1 tablespoon freshly grated ginger 1 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon allspice 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup hot water Glaze 1 cup powdered sugar 1 tablespoon honey ginger white balsamic Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside. Preheat the oven to 350 F., and grease a 9-inch-by-5-inch loaf pan with toasted almond oil. In a separate bowl stir combine the almond oil, brown sugar, eggs, molasses, ginger and whisk well. Add the carrot and zucchini. Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely. Whisk the powdered sugar with the honey ginger white balsamic and drizzle over the cooled gingerbread.
Try this recipe over some really good vanilla ice cream (and don't leave out the last surprise ingredient). 10 cups strawberries, trimmed and halved (4 pounds whole berries) 1 1/4 cups TASTE Traditional balsamic vinegar (if you use the grocery store kind, you will need to add sugar) 1 cup fresh basil leaves, torn into small pieces and loosely packed 2 teaspoons freshly ground black pepper
These delicious little cookies are loaded with flavor despite their short ingredient list. And, they're a snap to make. Enjoy them with a fresh pot of tea or your morning coffee. This recipe is dairy-free. 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons green cardamom seeds, freshly ground 1 cup Persian Lime infused olive oil 2 large eggs, whisked Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, oil, and eggs. Beat on medium speed until thick and creamy, about 3 minutes. In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry flour remains. Scoop approximately two teaspoons of dough per cookie, and place the rounded mounds at about 1 1/2" intervals onto a well greased or parchment lined cookie sheet pan. Bake in the center of the oven for 10 minutes. Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a crackly golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. Yields about 48 cookies
3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 finely grated orange peel 1 cup Blood Orange (fused) Agrumato Olive Oil 2 large room temperature eggs, whisked 2 tablespoons fresh squeezed orange juice Powdered sugar for garnish Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes. In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain. Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes. Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar. Yields about 48 cookies
Use either Blood Orange, Sicilian Lemon, or Persian Lime Extra Virgin Olive Oil to make this scrumptious cake. Upon serving, drizzle the plate with some Cinnamon Pear Balsamic for an added touch. 5 large eggs at room temperature 1 + ¼ c. sugar 1 Tbs grated lemon, orange, or lime peel 1 c. Extra Virgin Olive Oil (Orange, Lemon, or Lime) 2 c. cake flour 1 + ¼ baking powder 1 tsp salt
Preheat oven to 325 degrees. Butter and flour a 10 cup bundt pan. Beat eggs with sugar and zests with a handheld electric mixer at medium-high speed until smooth. Gradually beat in oil until creamy, about 2 minutes. In a small bowl, whisk cake flour with baking powder and salt. Add dry ingredients to egg mixture in 3 batches, beating on medium speed between additions, Scrape batter into the prepared pan and bake in center of oven for about 1 hour, until a toothpick inserted in center of cake comes out clean. Let cool in pan for 15 minutes, then invert onto a rack. Let cake cool completely before cutting.
Our chocolate pasta surprises a lot of people, and many ask what they would do with it. Here's a basic recipe, but you can be much more creative. Classic Dark Chocolate Pasta Dessert
½ lb. Dark Chocolate Pasta 3 cups raspberries or 3 cups strawberries (sliced) Pinch of sugar or 1 tbs of balsamic (raspberry or strawberry will complement your fresh fruit) Freshly made whipped cream Vanilla ice cream Chocolate sauce
1. Cook pasta in 5 quarts of rapidly boiling water until al dente (about 8-10 minutes). Drain well and chill in the refrigerator. 2. In a small saucepan add berries of your choice. Cool on low heat, smashing the berries with the back of your spoon to produce a good mash. Add sugar or your favorite TASTE balsamic, if needed. 3. Arrange a small serving of pasta on a dessert plate and top with berry sauce and whipped cream. Or, add a dollop of slightly thawed vanilla ice cream to the top of the chocolate noodles topped with berry sauce.
Just Some Amazing Pairing Possibilities
Sicilian Lemon Balsamic + Tuscan Herb EVOO
Honey Ginger Balsamic + Persian Lime EVOO
Strawberry Balsamic + Basil EVOO or Lemon EVOO
Ripe Peach Balsamic + Tuscan Herb EVOO or Chipotle EVOO
Blackberry Ginger Balsamic + Persian Lime EVOO
Dark Chocolate Balsamic + Blood Orange EVOO or Chipotle EVOO
Raspberry Balsamic + Lemon EVOO
Tangerine Balsamic + Blood Orange EVOO
Sicilian Lemon Balsamic + Mushroom & Sage EVOO
Blueberry Balsamic + Lemon EVOO
Vermont Maple Balsamic + Roasted French Walnut Oil or Butter EVOO
Fig Balsamic + California Garlic EVOO
Pomegranate Balsamic + Persian Lime EVOO
Cinnamon Pear Balsamic + Roasted French Walnut Oil
Black Cherry Balsamic + Lemon EVOO
Expresso Balsamic + Blood Orange EVOO
Oregano Balsamic + California Garlic EVOO or Lemon EVOO
Traditional Balsamic + ANY EVOO