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.