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If you can't find balsamic vinegar glaze at your store, you can make it by mixing 1/2 cup balsamic vinegar and 1/4 cup sugar in a small saucepan. Bring to a boil on medium heat, stirring occasionally. Reduce heat to simmer; cook until mixture is reduced by 1/3 or slightly thickened. Cool before serving. Makes about 1/2 cup glaze. Cover and refrigerate for up to 1 month.
Warm chocolate slightly by heating it in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.
If your fresh basil leaves are small, leave them whole for a more decorative appearance.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.