Dark Chocolate


Seasoned Walnuts with Dark Chocolate Balsamic Glaze

2 1/2 cups water

1/2 cup OWOC Dark Chocolate Balsamic Vinegar

1 can (11.5 oz.) walnuts

1/3 cup sugar

2 tsp. Italian seasoning, crushed

1 tsp. orange zest

1/2 tsp. Kosher salt


Heat oven to 325°F. Bring water and vinegar to a boil in a medium saucepan on medium heat. Add walnuts, cook for three minutes, drain and discard liquid. Place walnuts in a medium bowl, add sugar and toss to coat. Spread Walnuts on parchment paper lined baking sheet. Bake for 18 minutes or until glaze is firm. (Do not stir.) Remove from oven and add remaining ingredients. Mix Lightly and cool completely.




Chocolate Balsamic Steaks with Bleu Cheese


4 8-oz beef loin, strip or tenderloin steaks cut 1” thick

2 tsp. Freshly ground black pepper

Salt to taste

1 cup crumbled bleu cheese (4 oz.)

Old World Olive Co. Dark Chocolate Balsamic Vinegar


Reduce the balsamic by ¼ to ½ and set aside. Sprinkle meat with freshly ground black pepper. Season to taste with salt and grill to desired doneness. During the last three minutes of grilling, sprinkle bleu cheese over meat. At the same time, reheat the reduced balsamic. Remove cooked steaks (rest 2-3 minutes), drizzle with chocolate balsamic glaze and serve.






Berries with Dark Chocolate Balsamic


¾ cup strawberries, quartered

¾ cup raspberries

¾ cup blackberries

6 Tbsp. Old World Olive Co. Dark Chocolate Balsamic Vinegar

6 large Italian biscotti, broken into bite size pieces

4 oz. Mascarpone cheese, stirred for smooth consistency


Prepare berries, rinse and place on a paper towel. Slightly pat dry, but be careful not to crush the berries. Place all of the berries in medium bowl and gently stir to distributed berries evenly. Divide the biscotti pieces into four bowls. Spoon the berries into the bowls, reserving four whole strawberries for garnish. Pour the Dark Chocolate Balsamic Vinegar over the berries and top with a dollop of Mascarpone. Garnish with a single berry on top of the Mascarpone. Serve immediately.