The Olive Bin

Chocolate Espresso Balsamic Fudge

Butter a 9" x 13" baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square. Makes about 3 pounds of fudge.
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Ingredients

10 oz heavy cream
1/2 C of The Olive Bin's Espresso Balsamic Vinegar
1 lb (about 2 C) semisweet chocolate chips
3 T unsalted butter, cut into small pieces
1/4 tsp sea salt
1/2 tsp vanilla extract

Directions

 

  1. Butter a 9" x 13" baking pan and line with parchment that overhangs the sides.
  2. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan.
  3. Allow to cool to room temperature and cut in to squares.
  4. Sprinkle a few grains of sea salt on each square.

    Makes about 3 pounds of fudge.

 

Associated Products

Espresso Dark Balsamic
Espresso Dark Balsamic
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