Ingredients
200 g good quality 70% chocolate
⅗ cup cream
3 tbsp Saint Sebastian Balsamic Vinegar
2 tbsp Saint Sebastian Extra Virgin Olive Oil
1 tsp sea salt for sprinkling
Directions
1
Melt the chocolate and cream on the stove in a double boiler over hot (not simmering) water.
2
Place melted chocolate in a bowl and stir in the balsamic and olive oil.
3
Cool in the refrigerator for an hour.
4
Remove from the refrigerator and scoop with a teaspoon and carefully mould into cherry-size balls - coat your hands in cocoa and work fast!
5
Place cocoa powder in a saucer and roll the chocolate balls in the cocoa powder to coat.
6
Sprinkle with sea salt.
7
Keep in the fridge if necessary.
Ingredients
Ingredients
200 g good quality 70% chocolate
⅗ cup cream
3 tbsp Saint Sebastian Balsamic Vinegar
2 tbsp Saint Sebastian Extra Virgin Olive Oil
1 tsp sea salt for sprinkling