Sea Salt in Chocolate Confections

[peter rabbit]

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!

[&roid]

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.

[Chocolot]

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.

[Baylee Chocolate Lady]

Have you tried Maldon? It has such a nice crunch and it's not expensive.

[SusanV.]

Maldon is quite good and I use it often as well as others. Depends on what I'm making.

[mostlylana]

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.

[prairiegirl]

I use a pink peruvian salt. I use 1 tsp and crush it up into smaller particles and add to about 180 grams dark chocolate.