Select, preferably,
A chocolate as bitter as possible.
My personal choice goes to Valrhona ...
Either Guanaja or Manjari.

Cut the chocolate into pieces with a knife.
Place the chocolate in a bain-marie or double-boiler:
It will melt without cooking.

Once it is smooth and shiny,
Stir the chocolate with a wooden spoon.
Remove the top bowl from the pan of boiling water.
Add the equivalent of half a teaspoon of
Balsamic vinegar –
As mellow as possible,
For better balance.

Continue stirring with a wooden spoon.

Using a rolling pin over a sheet of parchment paper,
Crush a small pinch of coarse Guérande sea salt
Or fleur de sel.
Incorporate the salt into the chocolate, and
Stir.

Let this cool, but barely!
Just the time to
Set up a sheet of plastic wrap or
A silicon baking sheet,
On which you will pour the melted chocolate.
Spread it with a spatula.
Cover with a second sheet of plastic wrap,
As well as
A rather heavy tray –
The idea is to obtain a fairly thin chocolate bar.

Keep in the refrigerator
For at least 2 hours
To allow the chocolate bar to harden.

Enjoy as is!
And, why not…with:
foie gras, either half-cooked or sautéed,
Scallops, either raw or cooked,
A dark chocolate and salted caramel tart, or
A simple chocolate mousse…
It’s up to you!