The best things in cooking are often about contrast. Heat and cold. Fat and acid. And here: the deep, slightly bitter weight of dark chocolate against the clean bright burst of sea salt. This is barely a recipe. It's more of a reminder.
Ingredients
- 200g dark chocolate (70% cocoa or above)
- ½ tsp Artisanal Sea Salt, plus a pinch to finish
Method
- Break the chocolate into pieces and melt slowly over a bain-marie, stirring until glossy. Don't rush this — chocolate scorched in a microwave loses something.
- Stir in half the salt and pour onto a parchment-lined tray to about 5mm depth, or spoon into moulds if making cups.
- Before it sets, scatter the remaining Artisanal Sea Salt across the surface. A light hand is enough.
- Leave to cool at room temperature, or refrigerate for 20 minutes until firm.
- Snap into rough pieces and serve.
The salt does two things here: it amplifies the chocolate's flavour and cuts through the sweetness. Use good chocolate — the salt will make it better, but it can't fix bad cocoa.
