I found these little pieces of delight at the local Metro Market. As I’ve been researching salt of late, it gave me an excuse to purchase more chocolate.
I’m going to forego my typical tasting note template and simply say this -
There are three spices that chocolate companies are not using near enough, in my not so humble opinion. They are cinnamon, cayenne pepper, and salt. (Not all used together, mind you, but individually in pieces of chocolate).
Alas, chocolate is too often seen as a product for children, so my own designs and desires for additional flavors are regulated to “gourmet” samplers. But trust me, you haven’t lived until you’ve had a chocolate truffled whipped with juuuuust the right pinch of cayenne pepper. It’s one of my favorite things in the world.
Salted chocolate is a close second. Here in the States, salt and candy are an anathema, rarely allowed to play together. This prevents us the pleasure of trying such items as salted licorice, or in this case, salted caramels.
If you haven’t tried salted caramels, you must. Savory candies are such pleasure, especially when the saltiness can contrast with the slight bitterness of the chocolate and the scorched sweetness of the caramel.
UPDATE: Oour favorite chocolate gourmand, David Lebovitz, mentions in the comments that the best way to eat these is with the salted side down on the tongue. I whole-heartedly agree.
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