Desserts and candy

Who would ever think that Balsamic Vinegar would be a perfect match for desserts and candy?

Chocolate, nougat, figs, ice cream, and sponge cake are all unexpected but perfect companions of a quality Balsamico. We invited master pastry chefs Mauro Morandin and Franco Cataruozzolo to take their cue from classic Italian confectionary and pastry-making and develop innovative recipes to highlight this perfect combination.

Every year, pastry expert and exuberant experimenter Mauro Morandin produces our Il Borgo del Balsamico dark chocolate pralines laced with our red label Borgo Condiment. Each smooth-textured praline is an exquisite blend of sweet and sour – chocolate and Balsamico.

We convinced chef Cataruozzolo to produce a new version of his famous Spanboccone (chocolate covered nougat) using our orange-label Balsamico instead of the liquor demanded by the original recipe. The result is a delicious blend of soft nougat from Grottaminarda in the province of Avellino, sponge and chocolate coating that releases the acidulous flavour of the Balsamico only gradually, enhancing the enjoyment of this most elegant of candies.
You can book our Balsamico-laced confectionary in the autumn to be sure to receive them for the cold winter months.