Dark Chocolate Bark with Espresso Balsamic Vinegar


  • 16 oz 60% Dark Chocolate, chopped
  • ΒΌ cup Bella Oliva Espresso Balsamic Vinegar
  • 2 tbsp French Fleur de Sel Sea Salt
  • 3 tbsp Bella Oliva Dark Chocolate Balsamic Vinegar


  1. Line a cookie sheet with parchment paper or non-stick baking mat. Place 16 oz of chopped chocolate in a bowl over barely simmering water. Melt very slowly. Add espresso balsamic and whisk until combined. Remove from the heat. Using a rubber spatula scrape the chocolate mixture on to the baking sheet and spread evenly. Immediately sprinkle with the sea salt and the chocolate balsamic.
  2. Let the bark sit at room temperature for 2 hours or chill 30 minutes until hardened. Use your hands to break into pieces. Serve with extra Espresso Balsamic Vinegar for dipping.
  3. Store the bark in an air-tight container for up to 2 weeks.

Shop Online

Print Friendly