These clean-ingredient oils are easy to prep & perfect for thoughtful gifting.
Each recipe fills an 8-oz bottle & uses organic, VEGAN, Rainforest-Alliance certified Pascha Dark Chocolate.
Dark Chocolate Balsamic Glaze
Ingredients:
- 2 cups balsamic vinegar
- 4 tbsp maple syrup or coconut sugar
- 4 tbsp Pascha 55% Dark Chocolate Bar, finely chopped
Directions:
Simmer vinegar and maple syrup over low heat for 10–15 minutes, until reduced by half.
Remove from heat. Whisk in chocolate until fully melted and glossy.
Cool and pour into a jar or bottle.
Dark Chocolate Chili Oil (with Avocado Oil)
Ingredients:
- 1 cup avocado oil
- 1 tsp crushed red pepper flakes
- 1 dried chili
- 2 tbsp Pascha 100% Dark Chocolate Bar, chopped
Directions:
Heat avocado oil gently over low heat.
Add chili flakes and dried chili. Let infuse for 5–8 minutes.
Remove from heat. Stir in chopped chocolate until melted.
Let cool, then bottle.
Dark Chocolate Rosemary Olive Oil
Ingredients:
- 1 cup extra virgin olive oil
- 1 tbsp Pascha 85% Dark Chocolate Bar, finely grated
- 1 rosemary sprig
Directions:
Warm olive oil until just heated (not hot).
Stir in grated chocolate and add rosemary sprig.
Let infuse for 2–3 hours. Strain if preferred. Bottle once cool.
Dark Chocolate Infused Vinegar with Garlic + Peppercorn
Ingredients:
- 1 cup red wine vinegar
- 2 tbsp Pascha 70% Dark Chocolate Bar, finely chopped
- 1 garlic clove, crushed
- ½ tsp whole black peppercorns
Directions:
Warm vinegar slightly and pour over chocolate in a clean jar.
Add garlic and peppercorns.
Seal and let infuse at room temp for 2–3 days.
Strain, then transfer to a bottle.
