Just make a few of these chocolate-covered potato chips and I think you'll agree. The mix of the saltiness with the sugar and cocoa is great.
The general gist of the idea is right here in the title and the picture, but read on for the details.
Step 1: Ingredients
- Ridged potato chips
- Dark chocolate
- Coarse sea salt
- wax paper
Go for the stronger and thicker potato chips. These are lightly salted chips I got from Trader Joe's.
As for the chocolate, this is a matter of taste and I'd recommend trying a few different kinds. I've tried semisweet, dark chocolate (54%), and darker chocolate (72%) and found that tasters were split about which one they liked.
Step 2: Melting Chocolate
I use the double boiler technique. Here you can see a pan on top of a pot that has a few cups of water in it. The water heats the air above it which heats up the pan. Keep heating the water and stirring the chocolate until it is almost melted and turn off the heat. The rest should melt with the residual heat.
For the microwave, here's the method canida told me. Toss the chocolate in a bowl and keep zapping it for 30 seconds at a time. Stir and check until it's all melted.
Step 3: Dip and Salt
- Clear out some space in the fridge and check to see how much room you have
- Lay out wax paper on top of a cookie sheet for the chips. Make sure that the wax paper will fit in the space in the fridge.
- Dip the chips into the chocolate and cover as much as you want. I like to cover them halfway so that there's a good chip handle to hold on to when you're eating them.
- Place chips onto the wax paper.
- Add 2-4 salt crystals to each chip, depending on how big it is
- Transfer wax paper with chips to the fridge with the cookie sheet. You can pull the cookie sheet out after they're transferred
- Chill until chocolate is nice and solid, about 30 minutes
Step 4: Enjoy!
When eating them, I like to face the salt down so that it's the first thing that hits my tongue, followed right behind by the chocolate and the crunch of the chip.