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Milk Chocolate Dark Balsamic Vinegar

Verbena Milk 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.





1  Lbs Carrots

Salt & Pepper to taste

1/4 Cup Verbena Tunisian Chemali Olive Oil

 3 Sprigs Fresh Thyme

1/2 Cup Verbena Milk Chocolate Balsamic Vinegar

1/4 Cup Honey

Preheat oven to 375°. On a large baking sheet, drizzle carrots with oil, then season with salt and pepper. Toss until combined and bake until carrots are tender, 38 to 40 minutes.

Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half, stirring occasionally, 15 minutes (the mixture should coat the back of a spoon). Let cool slightly.

Drizzle carrots with balsamic glaze and garnish with parsley. Serve warm.






1 lb Pork Tenderloin

1/4 Cup Verbena Garlic Olive Oil                            
1/4 Cup Verbena Milk Chocolate Balsamic

3Tbsp Verbena Tuscan Herb Olive Oil
1 TBSP Finely Chopped Rosemary

1 tsp Black Pepper                                         
1/2 tsp Salt 

In a zip-top bag, place the olive oil, balsamic vinegar, rosemary, and pepper. Squeeze the bag to mix.

Place the pork tenderloin in the bag and place it in the refrigerator to marinate, from 30 minutes to overnight. Turn the bag occasionally.

Preheat oven to 375 degrees.

Heat an oven-proof skillet on the stove over medium-high heat. Remove the tenderloin from the bag and place it in the heated pan; discard the remaining marinade.

Sprinkle salt over the pork tenderloin and sear the pork for two minutes per side until nicely browned. Place the skillet into the oven and roast the pork for 15-20 minutes or until pork reaches an internal temperature of 150 degrees.

Remove from the oven and allow to rest for five minutes. Slice into 1/2-inch rounds and serve.

Milk Chocolate Dark Balsamic Vinegar

PriceFrom $3.60
  • This unique Balsamic Vinegar is best paired with desserts and drizzled over fruits including bananas, berries, and pineapple, or used in baked goods for amazing flavors. It adds an elegant touch to cheese trays,  such as Parmesan, Asiago, and sharp Provolone.


    Pairings: Chipotle, Persian Lime, Meyer Lemon, Blood Orange, or Walnut Olive Oil



    25 Servings per 375ml Container;
    Serving size: 1Tbs (14g)
    Calories per serving = 36
    Total Fat = 0%
    Saturated fat 0 = 0%
    Trans Fat 0g
    Sodium 2mg = 0%
    Total Carbohydrates 8g = 3%
    Dietary Fiber 0g = 0%
    Sugars 7g
    Added Sugars 0g
    Protein 0g
    Vitamin D 0mcg0%
    Calcium 0mg0%
    Iron 0mg0%
    Potassium 0mg0%

    *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients: Organic 25 Star Balsamic Vinegar (Concentrated and Cooked Grape Must, Italian Red Wine Vinegar), Organic Natural Chocolate Flavor. Contains sulfites occurring from raw materials (Not Added).


  • Balsamic Vinegar should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven.  It should not be stored in the refrigerator. This way the Balsamic Vinegar can keep up to 3 years.

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