This bottle holds 4 times the amount of La Vecchia Despensa 10-yr balsamic, and normally we only sell it to restaurant chefs... But we've decided to offer this incredibly delicious deal to all of our customers!
This relative youngster is oh so much more versatile than any balsamic made with wine vinegar - regardless of age or price.
As they will tell you at La Vecchia Despensa, creating a young versatile balsamic with the right balance of acidity and sweetness is a true art; the art of blending - without using any wine vinegar of course. Just the right amount of old balsamic with its sweet but complex flavor profile needs to be added to younger balsamic with its feisty acidity. That's what they've done with their "Quadrato" - called 10-yr balsamic here in the States to give people a sense of the aged vinegars used in the blending.
It has a refreshing level of acidity, despite the fact that it is made solely from cooked grape must. Sweet and sour act in harmony toward a slow, dry finish. This is one of our favorite, all-purpose balsamics - its depth of flavor gives it a versatility that outshines all cheap imitators, and many authentic balsamics as well.
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
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Best Cocoa Ever
If you care about using the best cocoa on the face of the planet, buy this. -Angela
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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