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  • All Year
  • 30 min
  • Serves 4

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Recipe Products

Blackberry Ginger Balsamic Vinegar

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French Fleur De Sel Sea Salt

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Strawberries and Chocolate

"Fragole e Cioccolato". Chef Fabrizio Banazzi inspires this dessert recipe of strawberries and chocolate using our Blackberry Ginger Balsamic and French Fleur de Sel sea salt.

Ingredients

  • 1 Pound Whole Fresh Strawberries with stems, washed and gently patted dry
  • 1 Cup Chocolate Chips (60% Cacao Bittersweet preferred)
  • 2 Tbs SOOC Blackberry Ginger Balsamic
  • 1Tbs Heavy whipping cream
  • 1 Pinch French Fleur de Sel sea salt

Directions

  • 1. Line a baking sheet with parchment paper. Set aside.
  • 2. Combine chocolate chips, Blackberry Ginger Balsamic Vinegar and heavy whipping cream in a microwave safe bowl. Microwave on high for 30 seconds; stir and microwave an additional 30 seconds. Stir until smooth. Holding the stem of the strawberry, dip into chocolate mixture. Place on prepared baking sheet and sprinkle with a pinch of French Fleur De Sel Sea Salt, let set in a cool place. Continue with remaining strawberries. Refrigerate until ready to serve.
  • 3. Serve with a dollop of soft whipped cream. Enjoy!

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Strawberries and Chocolate

  • All Year
  • 30 min
  • Serves 4

"Fragole e Cioccolato". Chef Fabrizio Banazzi inspires this dessert recipe of strawberries and chocolate using our Blackberry Ginger Balsamic and French Fleur de Sel sea salt.

Ingredients

  • 1 Pound Whole Fresh Strawberries with stems, washed and gently patted dry
  • 1 Cup Chocolate Chips (60% Cacao Bittersweet preferred)
  • 2 Tbs SOOC Blackberry Ginger Balsamic
  • 1Tbs Heavy whipping cream
  • 1 Pinch French Fleur de Sel sea salt

Directions

  • 1. Line a baking sheet with parchment paper. Set aside.
  • 2. Combine chocolate chips, Blackberry Ginger Balsamic Vinegar and heavy whipping cream in a microwave safe bowl. Microwave on high for 30 seconds; stir and microwave an additional 30 seconds. Stir until smooth. Holding the stem of the strawberry, dip into chocolate mixture. Place on prepared baking sheet and sprinkle with a pinch of French Fleur De Sel Sea Salt, let set in a cool place. Continue with remaining strawberries. Refrigerate until ready to serve.
  • 3. Serve with a dollop of soft whipped cream. Enjoy!