Chocolate Balsamic Glaze Pairings

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.

photography credits:

  chocolate balsamic via la modenese, parmigiano reggiano via di bruno bros, camembert via igourmet

What's the Difference? {Parmesan & Parmigiano Reggiano}

Parmesan and Parmigiano Reggiano are almost always in proximity from one another in the grocery store. They look alike, are similarly incorporated into dishes, and have the first four letters in common. So, what's the difference? While they share a few similarities, they greatly differ in their production.

Mario Batali will tell you that Parmigiano Reggiano is the "Undisputed King of Cheeses."

Yup. Everything about this cheese is pretty spectacular. Unlike Parmesan, Parmigiano Reggiano is labeled as a  DOP cheese- a cheese with strict production rules. When I say I strict, I mean strict.

The DOP label ensures that Parmigiano Reggiano is handcrafted according to the same methods used since the Middle Ages. A cheese can only be considered Parmigiano Reggiano if it was made in the Italian provinces of  Modena, Parma, Reggio-Emilia, and some other provinces as well. One big identifier of Parmigiano Reggiano is the imprint on the rind that displays the plant code and date of production.

Another big difference? Parmigiano Reggiano is made of raw milk and aged longer than Parmesan, typically 2-3 years. And, because of its extensive aging, the cheese develops little crystallized crunchies that look like specks of salt. Parmigiano Reggiano also has more pronounced  nutty/fruity flavors than Parmesan.

Tip: Save the rind-it can be used to flavor stocks!

A cheese is given the name Parmesan if it's not made in the regions listed above. Notice on the rind that there is no imprint. Also, the DOP label is not listed on Parmesans. It's aged about 10 months, containing some crunchy crystals. It has a nice nuttiness with hints of sweetness. If you're in need of a grating cheese, this is a yummy and cost-effective option.  

*I suggest Belgioso Parmesan. It placed in 3rd at the 2013 U.S. Championship Cheese Contest!

photography credits: parmigiano reggiano via dean & deluca, belgioso parmesan via artisan pantry, mario batali via eater