In the same skillet, stir in the minced shallot, and cook for 1 minute. Add the orange zest and cook for 30 seconds. Pour in the wine and Secolari Traditional Balsamic. Simmer until it reduces to the consistency of syrup, 2 to 3 minutes. Add the broth and fresh rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks and serve.