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Chocolate and Sea Salt Recipes

I just returned from a visit to Napa Valley, CA last week and had the most amazing Dark Chocolate Bar with Sea Salt. Who knew that Chocolate and salt would taste so good together. Since my return, I've been craving the two flavors. Does anyone have any interesting recipes they would care to share with both the Chocolate and the Salt? I had a brownie recipe clipped at one time, but cannot locate it. :(

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  1. A Spanish combination: toasted bread topped with chocolate, olive oil and salt.

    http://www.foodandwine.com/recipes/to...
    (Ferran Adria 'recipe')

    1 Reply
    1. re: paulj

      I was going to suggest chocolate ice cream with olive oil and salt, but this bread recipe sounds better.

    2. World Peace cookies:

      http://splendidtable.publicradio.org/...

      1. Try this.

        Temper and melt some chocolate, dip either strawberries or apricots in the chocolate and then sprinkle with sea salt.

        1. Not a recipe but another nod to chocolate and sea salt. I was given a box of Lake Champlain Chocolate, Sea Salt Caramels. It was instant mouth karma and left me wanting more, more, more...The dark chocolate, the thick gooey caramel and the sharpness of the salt is pure magic.

          1 Reply
          1. re: greenstate

            Greenstate, your post reminds me of Paula Deen's Pine Bark recipe...simply: one layer of saltines to cover a baking sheet, covered with a caramel that you make with butter and brown sugar...you bake those together, pull it out of the oven and top with dark chocolate pieces while still hot...unbelievably awesome!

          2. Sweet & Salty Chocolate Cake from "Baked" is really great if you like salt and chocolate. It uses fleur de sel.
            http://www.food.com/recipe/sweet-salt...

            And, you can always try Toasted Bread and Bittersweet Chocolate.
            http://www.foodandwine.com/recipes/to...

            1. drizzle bread slices with olive oil
              cover with grated chocolate (at least 62%)
              sprinkle with sea salt
              bake in oven until crisp

              I also second the World Peace Cookies. The sea salt in them gives a burst of flavor when you least expect it.

              1. I know how wonderful chocolate and sea salt can be.

                Now, I have another question: my mom just gave me a large quantity of "chocolate sea salt". Yes, it is brown salt. And it is chocolatey / salty in taste.

                Now, other than sprinkle on crostini with some fresh figs & goat cheese, can anyone think of other great ideas of what to use it on??

                11 Replies
                1. re: Phurstluv

                  Rimming a glass for a margarita? A chocolate margarita? I've made a recipe that I think uses chocolate liqueur instead of lime; I bet it would be awesome with a chocolate salt rim.

                  Any dessert that goes well with salt; chocolate chip cookies, for instance. Or the aforementioned ice cream with olive oil and salt.

                  1. re: guilty

                    I do like the sound of that chocolate margarita - however, I can't drink most chocolate or "cream" liquors due to lactose intolerance :((.

                    But thanks for the thought, anyway! I can always make them for a friend ;)).

                    1. re: Phurstluv

                      No cream in the chocolate margaritas I've had; check out this recipe: http://www.hostesswiththemostess.com/...
                      I believe there's Godiva liqueur without dairy, but you could just use a creme de cacao or (if you're like me) make your own chocolate liqueur.

                      1. re: guilty

                        Thanks for the link, yes I thought Godiva liqueur had some cream in it, like Bailey's. Will check it out tho.

                      2. re: Phurstluv

                        I bet that would work just fine with a standard margarita. I'd certainly like to try it.

                    2. re: Phurstluv

                      Sprinkle it on sable dough before baking. I use the World Peace recipe, replacing the cocoa with flour so it's not chocolate. I prefer it that way but I'll bet it would be really good with your salt, just a hint of chocolate in the cookie.

                      1. re: chowser

                        Ooooo, sounds good, I may have to check that out. Thanks!

                        1. re: chowser

                          wow ... i never thought of making the world peace cookies without the cocoa. do you do just a straight swap of cocoa for flour??

                          1. re: lilaki

                            Yes--I actually like it better that way. Technically, it's 1/4 c cocoa for 2 tablespoons of flour but the 1:1 makes for a slightly softer cookie.

                        2. re: Phurstluv

                          "Now, other than sprinkle on crostini with some fresh figs & goat cheese, can anyone think of other great ideas of what to use it on??"
                          __________________________________________________________

                          On coffee, plain yogurt, or tapioca pudding.

                          1. re: Phurstluv

                            On Oatmeal Cookies

                          2. There is a cookbook called Salty Sweets. I've only looked through it though, haven't baked anything from it. Love the concept though.

                            http://www.amazon.com/Salty-Sweets-De...

                            1. Check out David Lebovitz's blog for his Salted Butter Chocolate Chip Cookies. It is a good amount of sea salt in it.

                              1 Reply
                              1. re: PBSF

                                These look amazing. Thanks for the pointer.

                                http://www.davidlebovitz.com/2010/08/...

                              2. http://www.epicurious.com/recipes/foo...

                                Addictive!

                                I made these four years ago when the original magazine came out. First time candymaking, so maybe it was me, but I found I could not cut them after letting them cool - they came out glassy, not chewy. So I would recommend pouring them into greased candy moulds oir liners or something, unless you have a bit more experience.

                                1. //Who knew that Chocolate and salt would taste so good together.//

                                  Ah..., anybody who's ever had a chocolate-dipped pretzel? Of course, they're not in the same league with the things discussed in this thread, but they a r e good.

                                  1. Try Lindts Dark Chocolate with Sea Salt. Lindt's chocolate is very smooth and melts in your mouth perfectly, the addition of salt is just right. you can buy the bars in many markets and at World Market for under $3. They have other flavors, I also like the chile chocolate.

                                    1 Reply
                                    1. re: valley lily

                                      Also -- LOVE Love love Chocolove's Dark Chocolate with Almonds and Salt. It's in like a camel colored wrapper. Even better than Lindt's, I find. But both are favorites!

                                      www.earthlyepicurean.blogspot.com

                                    2. I'm a simple fellow. I like simple things (Hell, there's some who know me that would probably tell you I'm a simpleton, but they're all family so you can ignore 'em).

                                      That being said, I tend to prefer technique to recipe. As for chocolate and salt, well, as they say, "two great tastes that taste great together." My technique? Break off a piece of dark chocolate, sprikle with a couple grains of coarse salt, place on the tongue, savor, and repeat. Oh, and, one more thing, it helps to have really good chocolate and salt (besides sea salt, that pink Himalayian stuff works real nice, too).

                                      3 Replies
                                      1. re: MGZ

                                        2 words: Butterscotch Budino. (At Pizzeria Mozza in Hollywood, CA. Courtesy of Nancy Silverton and Mario Batali)

                                        1. re: MGZ

                                          You like simple?
                                          Get some 100% unsweetened cocoa powder (baking section of supermarket)
                                          Stir some into apple juice, prune juice, grape juice, whatever...even water is OK
                                          Get a thick thick liquid or paste going
                                          Add some molasses, honey or maple syrup
                                          Add some sea salt
                                          For extra fun add in some raisins, toasted almonds or walnuts
                                          You can also stir in some booze

                                          Eat straight or on top of cookies or ice cream

                                          1. re: zzDan

                                            That is NOT simple (flavor wise)

                                        2. In Tuscany I had chocolate made with olive oil - unbelievably good! Bars, sauce, yum!

                                          1. If you have any interest in a salted caramel pecan brownie, I'd be happy to share the recipe.

                                            4 Replies
                                            1. re: HillJ

                                              yes please!!!

                                              1. re: lilaki

                                                Here ya go:

                                                Brownie Layer:
                                                8 tablespoons unsalted butter, cut into pieces
                                                4 oz semi-sweet chocolate chips
                                                1 oz unsweetened chocolate
                                                1 cup packed light brown sugar
                                                2 large eggs
                                                1 teaspoon vanilla
                                                1/4 teaspoon baking powder
                                                1/2 teaspoon salt
                                                3/4 cup plus 2 tablespoons all-purpose flour

                                                Caramel-Pecan Layer:
                                                3/4 cup granulated sugar
                                                1/3 cup light corn syrup
                                                3 tablespoons water
                                                1/3 cup heavy cream
                                                1 teaspoon vanilla
                                                1 1/2 cups toasted pecans – I chopped mine
                                                Garnish — 1-2 ounce semisweet chocolate
                                                Garnish — sea salt

                                                Preheat oven to 350 degrees. Line a 9 inch square metal pan with foil and spray foil with cooking spray.

                                                Melt butter in a medium saucepan set over medium heat. Add chocolate, reduce heat to low and stir until melted (I actually did this in the microwave). Cool mixture slightly if hot, and with a wooden spoon, beat in brown sugar, followed by eggs and vanilla. Scrape sides of bowl and with the wooden spoon, beat in the baking powder and salt, making sure they’re evenly distributed. Add the flour and stir gently until it is mixed in. Spread batter evenly in pan and bake in middle of oven 30 minutes, or until a wooden pick comes out clean. Cool completely on a wire rack. Spread the pecans on a cookie sheet and bake for 10 minutes or until aromatic. Let them cool, then chop.

                                                Make caramel-pecan layer: In a heavy medium size saucepan bring sugar, corn syrup, water, and a pinch salt to a boil over medium heat, stirring until sugar is dissolved. Boil mixture, without stirring, until it turns a golden caramel – mine was golden in 8 minutes. Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Stir in pecans and quickly pour mixture over brownie layer, spreading evenly. Cool brownies completely in pan on a rack.

                                                For Garnish: In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Transfer chocolate to a freezer bag. Squeeze chocolate into one corner of bag and with a sharp knife (I used scissors) cut a tiny slice off corner to form a small hole. Squeeze chocolate decoratively over brownies. Chill brownies, loosely covered, until caramel is firm, at least 4 hours. Lift from pan by grasping parchment (or foil). Makes about 64 mini brownies. I like minis because it's a rich recipe but you can cut them how you like :)

                                                1. re: HillJ

                                                  awesome - thank you!

                                                  1. re: lilaki

                                                    My pleasure, lilaki! Let me know how you like them.

                                            2. Just an ingredient recommendation: black sesame. That has to be gorgeous with black sesame. (The Touch Of Sea Salt bar from Lindt is spectacular, by the way.)

                                              1. I've simply taken to sprinkling sea salt lightly over just-out-of-the-oven CC cookies; it just barely "melts" and attaches to the cookie. Really transforms them.

                                                2 Replies
                                                1. re: nomadchowwoman

                                                  Me, too--I bought pretty pink Australian flake finishing salt (you can get whatever small quantity you need easily at Whole Foods--self-serve). They were the best CCCs I made EVER! I added mine halfway through baking, though, rather than at the end. Will have to try it your way. I want to make these again soon!

                                                  ETA: Gotta also give a huge thumbs-up for Mo's Bacon Chocolate Bar from Vosges while we're talking about chocolate and salt. Think bacon's played out? Pass it my way...this chocolate bar is so damned tasty.

                                                  Don't forget you can play with bacon in CCCs (yup, been there, done that) and magic cookie bars, too. Yes, I am THAT wacky girl you might remember from last year. ;)

                                                  1. re: kattyeyes

                                                    KE--I use pink himalayan, of which I have a whole pound. (I went nuts, literally, ordering from NutsOnline--a great source, btw; great quality and reasonable, but a lb. is usually the smallest quantity available--except for samples, which aren't cost effective.)
                                                    But, wow, what a difference the salt makes on those cccs. I don't normally have much of a sweet tooth and often find such treats cloying. But add some salt, and--voila--problem solved (or created).

                                                2. on my english toffee I made a few weeks ago, I finished it off, before completely cooled with my Tuscan really coarse sea salt. so good. also made all those brownie recipes a few weeks ago for sons friends birthday and then for my pastors family as well as ours, finished off all batches with another fancy sea salt and it just makes all the difference, its a fun crunch of salt at the end bite.

                                                  my light vanilla cocoa butterscotch glazed cupcakes call for black sea salt which someone on here reminded me has charcoal in it. honestly, the small amount used is maybe 4 little tidbits of salt [only] on each one, so the prominent flavor of charcoal isn't there but again adds to the crunch factor

                                                  1 Reply
                                                  1. re: iL Divo

                                                    I'm going to try making toffee now that the humidity's low, and I'll definitely top w/some nice salt. That sounds delicious. My mom loves toffee, so I'm thinking this will be good for her upcoming b-day. But I won't mention the salt--as I'm sure she'd decide it was "strange," and just let her taste, and enjoy.