You may have noticed that in grocery stores and coffee shops alike a wave of odd flavored chocolate bars have hit the shelves. They range from bars that have anything from ginger to pop rocks incorporated into the bar. Two of the most prevalent additions to the bars include the incorporation of sea salt or chillies, both of which are rarely associated with sweet foods.
Chilies in the chocolate tastes a lot like a very chocolate dominated mole, If you like chocolate and spice, this is a good thing.
The salt is not evenly distributed in the chocolate and is encountered by the taste buds in sporadic moments. Think of the encounter with the salt as a disruptor in a flavor continuation, which allows for you brain to be shocked for a moment and then refresh on the pleasure derived from the flavor of the chocolate. It makes it almost like take that fist bite out of the bar once more.
I will go through the process of how to incorporate the new flavors into the chocolate as well as give you an Idea of proportions that are well suited to this project as well as suggest a few simple ways to cool the chocolate so that it looks presentable.
Step 1: Gather Supplies
As far a chocolate goes I suggest using dark chocolate in particular because it allows for a pure chocolate taste, not diluted by the creams added into milk chocolate, however if dark is not you thing go ahead and experiment with milk chocolate, bittersweet, or anything else you an think of. The mixture that I used was a blend of specialty dipping chocolate (about 4 oz) and 70% coco dark chocolate (4 oz). The dipping chocolate is good for easier handling on small projects like this one because it has a low melting temperature, and a low solidifying temperature, perfect for melting the chocolate in a microwave, which I will be doing in this tutorial.
The use of chili to introduce heat into the chocolate varies greatly You may end up using anything from chili oil to chili powder which create different effects on the texture and overall taste of the final product. I will pulling the heat of the chilies through the use of super fine chili powder. in the mix, but I will give you some Ideas on how also to incorporate chilies into the chocolate later on.
There are many different types of salt, I personally prefer cracked sea salt crystals, but feel free to experiment or use what is handy. I cant speak for plain table salt though, the grains of table salt may be so small that it disperses the taste of it all throughout the chocolate, which counteracts the purpose of putting the salt in the chocolate to begin with.