Homemade Gourmet Flavors to Elevate Your Cooking
Explore a delicious way to elevate everyday meals with these easy-to-make Chocolate Infused Pantry Oils. Using clean-ingredient, vegan, Rainforest-Alliance certified Pascha Chocolate, you’ll create gourmet oils and glazes that add depth and richness to both sweet and savory dishes. They also make thoughtful, handmade gifts for foodie friends and family.
Each of these infused oils fills an 8-ounce bottle — perfect for dressing up your pantry or giving as a kitchen-ready gift. Below are several flavor variations with simple instructions so you can start experimenting right away.
🍶 Why You’ll Love These Chocolate Infused Oils
- Versatile & creative – use them for salads, roasted veggies, desserts, or marinades.
- Clean-ingredient & vegan – made with pure Pascha chocolate and high-quality oils or vinegars.
- Great for gifting – bottle them for beautiful, homemade food gifts.
- Unique flavor twist – deep chocolate notes add unexpected richness to everyday recipes.
🌿 Recipes You Can Make
Dark Chocolate Balsamic Glaze
- 2 cups balsamic vinegar
- 4 tbsp maple syrup (or coconut sugar)
- 4 tbsp finely chopped Pascha 55% Cacao Dark Chocolate
Simmer the vinegar and maple syrup over low heat until reduced by half (≈ 10–15 min). Remove from heat and whisk in the chopped chocolate until fully melted and glossy. Cool and pour into a jar — perfect as a glaze or finishing drizzle.
Dark Chocolate Chili Oil (with Avocado Oil)
- 1 cup avocado oil
- 1 tsp crushed red pepper flakes + 1 dried chili
- 2 tbsp chopped Pascha 100% Dark Chocolate
Warm the avocado oil gently over low heat. Add the chili flakes and dried chili, letting them infuse for 5–8 minutes. Remove from heat and stir in the chopped chocolate until melted. Let cool, then bottle. Use to add a smoky-spicy chocolate kick to savory dishes.
Dark Chocolate Rosemary Olive Oil
- 1 cup extra virgin olive oil
- 1 tbsp finely grated Pascha 85% Cacao Dark Chocolate
- 1 sprig fresh rosemary
Warm the olive oil gently (don’t overheat). Stir in the grated chocolate, then add a sprig of rosemary. Let the mixture infuse for 2–3 hours. Strain if preferred, then bottle once cool. Use as a finishing oil on roasted vegetables, bruschetta, or salad — the herbs and chocolate combine for a sophisticated, savory-sweet balance.
Dark Chocolate Infused Vinegar with Garlic & Peppercorn
- 1 cup red wine vinegar
- 2 tbsp finely chopped Pascha 70% Dark Chocolate
- 1 crushed garlic clove
- ½ tsp whole black peppercorns
Warm the vinegar slightly, then pour it over the chopped chocolate in a clean jar. Add the garlic and peppercorns, seal, and let the mixture infuse at room temperature for 2–3 days. Once ready, strain and transfer to a bottle. This savory-chocolate vinegar makes a bold addition to dressings, marinades, or gourmet glazes.
⭐ Tips for Success & Creative Ideas
- Use high-quality oils (e.g., extra virgin olive oil, avocado oil) or vinegars for best flavor.
- Don’t overheat the oil — gentle warmth helps preserve flavor and antioxidants.
- Let infused oils rest for at least a few hours (or days for vinegar) to develop depth.
- Label and date your bottles — most infusions keep for several weeks refrigerated.
- Experiment: try adding herbs, spices, citrus zest, or different chili types for unique flavors.
🍫 Made with Pascha Chocolate
All of these infused oils use Pascha’s signature dark chocolate — organic, vegan, and free from dairy, soy, and common allergens. The clean, pure cacao flavor shines through in both sweet and savory applications. Pascha’s commitment to quality ensures your homemade oils taste gourmet and wholesome.
📝 Recipe Card
Yield: ~1 (8-oz) bottle per recipe
Prep Time: 5–10 min (active cooking or mixing)
Infusion Time: 0–3 days depending on recipe
Total Time: Varies
