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Sea Salt in Chocolate Confections


peter rabbit
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Hi again,

Have a few bark receipes using sea salt. Would I use grocery store Morton Natural Sea Salt, Chef Rubber sea salt (i.e. Smoked Alderwood Sea Salt) or pick up som Fleur De Sel at the gourmet cooking shop? I like to use quality products in my bark confections but is there a distinct difference in the sea salts used for chocolate confections?

I'd like some direction on this decision and difference between the sea salt products.

Thanks!

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I'd say that you should just choose based on which crystals you prefer the shape/feel of. The salt in them is NaCl whichever way you look at it, the crystal shape/size can make quite a difference though.

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Taste them--there is an amazing difference in salt. Find one you like the taste and texture with the chocolate. I prefer Fleur de Sel myself.

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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My vote is also with Maldon. There doesn't seem to be any harshness at all to it. If a salt can be smooth - this one is! It's a flake sea salt so it has a nice crunch that's not too hard.

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