Rococo Chocolates

I organised another event with ACHICA at Rococo chocolates.  The Easter-egg decorating one was so deliciously enjoyed that we were excited to do a Christmas themed one this time. Bloggers were invited to come to an ‘Edible gifts for friends’ workshop run by the lovely Annamarie who is sitting right below in front of some of the Rococo chocs.  On the menu to make was chocolate tiffin, hand made truffles and chocolate balsamic glaze.  I’ve drizzled the glaze over salads since and it is absolute magic. Super easy to make, just follow these steps for instant joy.  Enjoy even more over figs with melted goats cheese….


30g good quality dark chocolate, chopped into small pieces

100g caster sugar

100ml balsamic vinegar


  1. Put the chopped chocolate in to a suitable jar or small ball for use with stick blender.
  2. Put the sugar and balsamic vinegar in a small saucepan and leave over a low heat until the sugar is completely dissolved. Then increase the heat, quickly bring up to a boil and immediately pour the syrup over the chocolate.
  3. Leave to melt for 2 minutes, then blitz with the stick blender until you have a smooth and glossy emulsion.  It should have the texture of molasses and will thicken further as it cools.
  4. Pour the glaze immediately into a clean jar, seal and label. The glaze will keep well for 6 months in a cool, dark place.
Annamarie, chocolatier extraordinaire

Annamarie, chocolatier extraordinaire

Maxine BullochFoodComment