Chocolate + vinegar = bliss bites

Chocolate and vinegar were a winning combination at the Utah State Fair's Ghirardelli Chocolate Championship.

Although it sounds strange, I can vouch for the Cherry Chocolate Bliss Bites that took first place — I was one of the judges.

Contestants were supposed to enter their most decadent chocolate dessert or treat. A lot of the judging points went for "chocolate taste," and believe me, there were no slackers in that department.

The 17 cakes, cookies, candies, cheesecakes, pies and cupcakes entries were so intensely flavored that we had to "cleanse our palates" with crackers or sips of water between each taste-test.

We thought the balsamic vinegar (as well as the dried cherries) enhanced the chocolate and made the flavor "pop." But we also awarded points for originality and ease of preparation.

After the awards were given, I was surprised when winner Rhonda Hair said she was inspired by a chocolate ice cream/balsamic vinegar recipe that ran a few months ago in the Deseret Morning News Food section.

I wouldn't recommend throwing a cup of apple cider vinegar into your next fudge recipe, however. A little vinegar goes a long way, and balsamic vinegar has some sweetness of its own.

The main-dish winner of the Ultimate Dutch Oven Mystery Bag cook-off, Apricot Glazed Pork Loin, is another example of the blurry line between sweet and savory. The pork loin uses a glaze made with apricot preserves, honey, brown sugar and spices most often used in sweet treats.

CHERRY-CHOCOLATE BLISS BITES

1/4 cup dried tart cherries

1 tablespoon balsamic vinegar

1/4 teaspoon almond extract

1/3 cup sweetened condensed milk

1 4-ounce bar Ghirardelli 60 percent cocoa bittersweet chocolate, broken

Place dried cherries in a small microwaveable bowl; pour in balsamic vinegar and almond extract. Microwave 30 seconds to help plum the cherries; set aside. Microwave condensed milk 45 seconds or until hot but not boiling. Add chocolate and stir until mostly smooth. Add cherry mixture. Stir until well combined.

Pour into a 3 1/2-by-6-inch loaf pan or other 2-cup container, bottom lined with parchment. Chill in freezer for 15 minutes or in refrigerator for 45 minutes until set. Cut in squares or roll into balls. Makes 18. — Rhonda Hair, South Jordan