Any thoughts on how to add balsamic vinegar to chocolate without it lumping up?
I have been using a 25 year old high end balsamic with great results as far as taste goes,
however if I add a little more balsamic than I have been then it turns too thick to add to molds.
I imagine adding some fat content like butter or coconut milk would thin it and make it more workable. I have read about adding oil to chocolate, is there a trick to adding olive oil to chocolate for bars? Keep in mind that I am not making fillings or truffles, I need to have the chocolate set for bars in all the circumstances described above.
Any input would be greatly appreciated.
Thanks beforehand,
Mattias
updated by @mattias-blom: 04/12/15 03:45:41