INGREDIENTS:

• 40 ounces Dark Chocolate, chopped into small pieces
• 1 cup Heavy Whipping Cream
• 2 tablespoons + ½ teaspoon FRENCH PANTRY Barrel-Aged Traditional Balsamic Vinegar

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 DIRECTIONS:

1. Using a double boiler, combine Chocolate pieces and Heaving Whipping Cream over hot (not simmering) Water, stirring constantly until smooth
2. Gradually blend in the Balsamic
3. Pour into champagne flutes, filling ½ - 2/3 full and chill for 1 hour
4. Garnish with Whipped Cream and Mandarin Orange segments

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 bon TIP:  Any of our Balsamic Vinegars would be superb in this recipe (Apple
           White, Blackberry, Mango White, Vanilla, Raspberry, Vanilla Fig, D’Anjou Pear White,
           Dark Chocolate). You may also garnish with fresh Kiwi, Strawberry, White Peach or
           Raspberry, instead of the Mandarin Orange segment.