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1
In a small saute pan, heat balsamic vinegar on low. Reduce volume by half and set aside.
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2
Meanwhile, combine water, sugar, unsweetened cocoa powder, and salt in a small saucepan. Heat on medium-low, stirring regularly, until sugar and cocoa are dissolved.
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3
When the cocoa mixture starts to simmer, remove from heat and add diced butter, chopped chocolate, and reduced balsamic vinegar. Stir until combined. The dark chocolate spread will be glossy and very runny.
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4
Set aside to come to room temperature for use in sandwiches. The spread will thicken.
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5
Store leftover spread in the refrigerator.
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6
Heat cast iron skillet or other heavy pan over medium heat. Give the skillet enough time to become thoroughly hot.
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7
Generously butter both sides of bread slices and place on tray.
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8
Place four slices in heated skillet. Toast one side until light golden brown. Remove slices back to tray.
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9
Carefully place grated parmigiano-reggiano on the toasted side of two bread slices. Spread a generous amount of the dark chocolate on the toasted side of the other two bread slices. Sandwich the dark chocolate slices on top of the parmigiano-reggiano. The untoasted sides should now face outwards.
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10
Return sandwiches to skillet and toast remaining sides, until light golden brown.
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11
Remove from heat, cut into halves or fourths, and enjoy.
