Instructables

Chili and sea salt chocolates

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Picture of chili and sea salt chocolates
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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.
 
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PamBrowning3 years ago
I would like to make some of these for my family for Christmas, but you did not say how much sea salt to use.
rowdyrosiepiper (author)  PamBrowning3 years ago
For every 8 ounces (1cup) I generally use 1/4 tsp. of super coarse salt, but add less if you feel so inclined. Adding more salt than that generally blankets the flavor of the chili.
bajablue3 years ago
Congratulations!!!
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Batness3 years ago
I LOVE chili-cocoa things, and I always am tempted by those "gourmet" bars you see in stores, but can't bring myself to buy a small chocolate bar for like $7.

Now I can make them at home. :)

I don't generally melt chocolate in the microwave; does the method you described prevent "bloom?" Gotta temper my choco. :P

Thanks!
rowdyrosiepiper (author)  Batness3 years ago
Microwaving doesn't prevent bloom really. It does however, make tempering the chocolate much faster a s you can get it to the proper temperature with good timing increments on the microwave.

My chocolates are not in danger of bloom, simply because dipping chocolate, as I used has been tempered in production. I forgot to mention this in my blurb about chocolate. You can find dipping chocolate in most wholesale stores, sometimes in grocery stores, and the dipping chocolate pebbles are available in most craft stores that have a cooking section.

I'm sure I don't need to tell you that not all chocolates are equal, the type that come in the pebble form in plastic bulk bags should be avoided. They tend to leave an interesting aftertaste.

We freeze huge slabs of this stuff in anticipation for dipped strawberries in the summer.