Once you’ve used one salt, you have not used them all.
A simple formula: NaCl. Together, the elements sodium and chlorine form molecules of salt. This happens all over the world, in the seas, on land and in caves. Salt is a magical mineral that has such a deep role in our lives, far beyond the pleasure it produces on the palate. The very cells of our bodies swim in a saline solution, tying us to the vast oceans from where we are believed to have evolved.
Much like grapes, various salts have terrior picking up the aromas and flavors of the land and surroundings where it is formed. After salt is gathered in its natural form, the mineral can be smoked and finessed to create additional flavor profiles.
I have always used salt to counteract the sweetness in chocolate. But, a handful of years ago, my exploration of salt became more specific. Just as I match the proper chocolate with each recipe, a salt is also specified for each creation and carefully chosen for its flavor characteristics. Delicate Pink Himalayan salt balances the crunchy, buttery Bapchi’s Caramel Toffee. Large Fleur de Sel crystals crown the Organic Peanut Butter Bonbons offering texture, a welcome crunch and a strong salty balance to the rich peanut chocolate ganache. Alder wood smoked salt brings out the smoky bacon flavor in all my bacon + chocolate creations.
For all who cook, I encourage you to expand your salt repertoire. Once you begin experimenting, you will never go back to a solitary white table salt in your pantry. Start your collection by finding a local spice or specialty food store. You can also order a variety of salts online here or here.
Tags: bacon, chocolate, gourmet salt, maldon, pink himalayan, salt, smoked, toffee
