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Cacao Balsamic Vinegar

1 x 250ml Serving(s)

This is a dressing like no other! With flavoursome, rich cacao powder and a sweet and salty element, this decadent vinegar can be used splashed on savoury dishes or simply poured on some strawberries for a unique experience. 

Makes 1 x 250ml bottle


15g Aduna Super-Cacao Powder
250ml good quality balsamic vinegar (ideally Aceto Modena)
25g coconut sugar
Generous pinch of sea salt
10g good quality dark chocolate, chopped


Put the coconut sugar and salt in a medium saucepan and pour over the balsamic vinegar, stirring the two together. Place the saucepan over a medium heat and bring to a gentle simmer, leaving it to bubble for 5 minutes and stirring occasionally. The sugar should be completely dissolved.

Sprinkle over the cacao powder bit by bit, stirring as you go so that it dissolves and is well combined with the vinegar mixture. It will thicken slightly as you stir.

Take the saucepan off the heat and add the chocolate, stirring until it melts and is blended with the vinegar. Let the vinegar cool (the quickest way to do this is to pour the vinegar into a bowl and place this in a sink of chilled water, making sure the level of water only comes about 2/3 of the way up the bowl).

Using a jug and a funnel, pout the vinegar into a sterilised 250ml bottle and seal. The vinegar will keep for up to a month. You will need to give it a shake when you use it to mix everything back together.


Recipe by Meredith Whitely, founder of Food At Heart

Ingredients list: