Rose Balsamic & Ikke Chokolade Set

Our Ikke Chokolader, or “Alt Chocolates” as we refer to them in the Test Kitchen, are chocolate bars that contain scarcely any chocolate. With climate change depleting the world’s supply of cocoa beans, we set out to develop alternatives that could stand up to the most luxurious dark and milk chocolate bars.

Fermentation is to thank for the breakthrough: a base recipe that includes fermented Danish barley in two forms. The first koji is toasted until it takes on a nutty aroma. The second is “blackened’ for five days at 60 degrees Celsius until it becomes fruity and complex, almost like a juicy raisin.

We refine both bars with shea butter and the slightest bit of cacao butter, just enough to create the shine and snap you expect from a wonderful chocolate bar. The key difference is that Med Mælk, which features Piemonte hazelnuts and a sprinkle of flaky salt, is refined with skim milk powder, as well.

For this limited edition recipe, we age our classic Wild Rose Vinegar for three months in Solera casks from Acetaia San Giacomo, the legendary balsamico producer in Emilia-Romagna. To create the luxurious texture of a fine balsamic, we finish by slowly reducing the barrel-aged vinegar in the oven, speeding up a process that usually takes years.

Use Barrel-Aged Wild Rose Balsamic anywhere you would typically use a rich balsamic, such as a crisp green market salad, freshly roasted vegetables, or a dessert of warmed fruit.