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This might be one of those recipes that’s a little out there for some of you, but if you have a foodie on your gift list they might really like this. I encourage you to give this a try and expand your taste buds. You can attach a little tag on the bottle to let your recipient know they can use this on ice cream, strawberries or anything else you want to try a sweet and savory approach on. This can really inspire someone to think outside the box and try it on anything even salads if they love chocolate!

I found these cute little bottle sets at Hobby Lobby and it made the perfect little sampler pack of my homemade goodies.

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Chocolate Balsamic Vinegar
(Adapted from The Kitchn)
Yields 16 fl. oz., or (4) 4 oz. gift bottles

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For the balsamic vinegar (yields 1 cup)
2 cups balsamic vinegar

Reduce the vinegar by half (from 2 cups to 1 cup) over low heat. This will take approximately 20 minutes, stirring often. The vinegar will thicken and coat its pan. Set aside to cool once reduced. If you start with a better balsamic vinegar, you can skip this step and simply use 1 cup of balsamic straight from the bottle.

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For the chocolate syrup (yields 1 cup)
1 cup water
1/2 cup sugar
2/3 cup Dutch process cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla

Dissolve sugar and salt into water.

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Bring to a boil in a small sauce pan.

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Reduce the heat to low and add cocoa, stirring until a syrup begins to thicken.

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Remove from heat and add vanilla. Set aside to cool.

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Once completely cooled, mix the vinegar and chocolate syrup thoroughly and divide among four 4 oz. sterile glass bottles.

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