- 2- 4oz Girahdelli 60% cocoa bars (found in the baking isle) chopped or 8 oz. dark chocolate chopped
- 1/4 cup heavy cream
- 2 tsp Demarle at Home Dark Chocolate Balsamic Vinegar
- Demarle at Home Bourbon Vanilla Sugar and/or cocoa powder
Chop dark chocolate with the Santoku knife and place in a small mold of your choice.Add 1/4 cup heavy cream to the chocolate and cover with octagonal Silpat.Microwave in 30 second intervals at 50% power stirring with the heat resistant spatula between each 30 seconds until all chocolate is melted once stirred. (took me 3 30 second intervals for a total of 90 seconds, but all microwaves are different)Stir together until well combined.Add balsamic and stir to combine.Spoon mixture into small mold of your choice (I used mini hearts) on a perforated sheet to support it.Refrigerate approx. 1 hour until set.Unmold all chocolates and set them aside to soften slightly while you prepare the next step (just a few minutes).Roll truffles in a bowl with either the Bourbon Vanilla Sugar or cocoa power to coat.Store in an airtight package or serve immediately.