So, it’s a play on words. No harm done. This can be an addition to dinner OR because it is a very dark chocolate, eaten with a glass of perfect red wine.
- 1 lb. of good quality darkest chocolate (not bitter chocolate)
- whipping cream (1/2 cup)
- healthy sprinkle of sea salt
Chop the chocolate roughly so it will melt faster. Put a couple of inches of water in a saucepan and, using a metal bowl, add the cream. When the cream is warm (as in starting to show teeny bubbles on the edges) add the chocolate. With a rubber spatula, keep turning the chocolate around the bowl as it melts, so it doesn’t burn. When completely melted and smooth, remove from the heat.
Lay out parchment paper on a cookie sheet and pour out the chocolate, spreading it equally over the paper. Sparsely and very lightly, sprinkle some sea salt over the surface.
Now take another sheet of parchment paper and lay it on top. With your hands smooth out any high points in the chocolate. Lift the paper and sprinkle the sea salt over the top. Replace the paper, barely touching , and set in the fridge to harden. (Or outside if it is cold where you are living). This should take a couple of hours. Break up into pieces and voila…salted dark chocolate.
As I said, it is absolutely perfect with a glass of red wine….Pinot Noir, French
Merlot or Sangiovese. Yummmmmmm.
