When it comes to flavor combinations, I love the thrill of the unexpected. Never did I think reduced balsamic and chocolate would work together. But, they do. It may sound wrong, but it tastes sooo right. I found this
treasure at a European market and knew I wanted to take it home with me. The balsamic is reduced down and enriched with chocolate.The glaze has a light acidity and a mouth coating richness. Its texture is creamy and decadent, similar to hot fudge but less runny.
The first thing that came to mind was what am I going to enjoy this with? The label offered the serving suggestion of drizzling it on gelato. Oooh. Then I thought to myself, cheeeeese! I chose two cheeses to pair the glaze with--Parmigiano Reggiano and Camembert.
Pairing the glaze with Parmigiano Reggiano seemed natural. The fruity and nutty qualities of Parm. and sweet chocolate paired wonderfully together. The effect was similar to a crunch bar; the crystalline texture of Parm provided that bite like crispy rice. This pairing is more on the sweet side, where as the Camembert was more of a savory flavor combination.
The creamy, dense interior of Camembert and the chocolaty richness of the glaze was an engaging duo. When eaten together, you notice the acidity of the glaze and then the earthy elements of the bittersweet chocolate and Camembert just fuse together and become one. It's smooth and luxurious on the palate.
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