Milk Chocolate Vinaigrette


  • 2.5 ounce Bissinger's 38% Milk Chocolate, chopped
  • 1/4 cup Trebbianno Vinegar (White Balsamic)
  • 2 tablespoon Dijon Mustard
  • 1/2 each Sweet Onion, diced & roasted with oil, salt, pepper
  • 1/2 cup Hazelnut Oil
  • 1/2 cup Grapeseed Oil or Olive Oil
  •  Salt
  •  Fresh Ground White Pepper, to taste
  •  Water, as necessary, to adjust


1. Preheat oven to 400 F. Roast diced sweet onion with oil, salt and pepper until deep golden brown.
2. Melt chopped chocolate in microwave (carefully, 30 seconds at a time, stirring until melted but not hot) or in double boiler. If using double boiler, it is imperative to prevent any moisture from reaching chocolate. Chocolate should not be hot, but just melted. Set aside.
3. Place melted chocolate, vinegar and mustard in blender and puree. Slowly add both oils while blender is mixing. Add a few drops of warm water as it emulsifies to help vinaigrette bind and remain creamy.
4. Season with salt and pepper to taste.


Makes 1 Cup.

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