Verbena Dark Chocolate Dark Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
DARK CHOCOLATE BALSAMIC CHICKEN
2 Medium Chicken Breast
1/4 Cup + 2 Tbsp Verbena Dark Chocolate Vinegar
1 Clove Minced Garlic
2 Tbsp Verbena Tunisian Chemali Olive Oil
1 Tbsp Butter
3 Tbsp Honey
DIRECTIONS:
Slice chicken breasts into six strips each and place in zip lock bag along with 1/4 cup balsamic vinegar, garlic, 1 Tbsp olive oil and salt and pepper.  Mix the ingredients in bag and let marinate in the refrigerator for at least 30 minutes.  In a large skillet add 1 Tbsp olive oil on medium heat cook until browned on both sides about 3 min.  Place chicken on plate. Turn down heat on skillet to medium low.  Add butter, 2 Tbsp balsamic, and stir until dissolved. then add honey and increase the heat and allow sauce to simmer until thick. Salt and pepper to taste.  Add chicken to sauce and coat.  Serve immediately.
 
 
 
 
DARK CHOCOLATE TRUFFLE CAKE
4 Sticks, Unsalted Butter
1/3 Cup Verbena Dark Chocolate Balsamic Vinegar
1 1/2 Cup Cocoa Powder
1 Tbsp Baking Powder                   
1 1/2 tsp Salt 
4 Eggs   
1 1/2 Cups Sour Cream
2/3 Cup Water
DIRECTIONS:
Pre heat oven to 350, grease, flour and line two 9x2 round pans.  Melt butter, add vinegar, take off heat and whisk in cocoa and vanilla.  Mix dry ingredients in separate bowl. Set aside.  In large bowl beat eggs, sour cream and water.  Add in cocoa mix, and flour mix and beat one minute.  Pour into prepared pans and bake for 40-50 min. until top springs back. Cool 20 min. and frost with desired frosting or ganache.