Sea Salted Dark Chocolate

The one thing I love more than cooking itself might just be observing peoples’ reactions to my cooking.  For instance, today, I put out a plate of dark chocolate shards I had broken apart — it was laced with sea salt.  One of the roommates ate some, and while reclining on our couch, exclaimed “Ooh, I understand now!”
Could a culinary response be any more clear?  Thanks J.  You haven’t even tried the slivered almonds that we smothered in this.

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As much dark chocolate as your heart desires.
Sea salt to taste
Chop the dark chocolate into half-inch chunks (or smaller, depending on your laziness).  Heat your double boiler.  For those of you who are unaware, chocolate has an extremely low melting point.  This means it also has an extremely low burning point.  You don’t want burnt chocolate — trust me.  So use a double boiler, which heats the pot with steam rather than a direct flame.
A double boiler uses two pots: a base piece, filled about half way with water, and a top piece, which holds whatever your are trying to melt.  Since chocolate melts easily, I brought the water to boil and then turned the heat off before I placed the second pot on top.  That way, there wouldn’t be too much heat.
If you don’t have a double boiler, use a large sauce pan.  Fill it with an inch or two of water, and place a heat-resistant bowl in it.  Then, place a smaller sauce pan on top of the bowl, so that no part of it is touching the water.
Once the chocolate is completely melted, sprinkle in your salt, tasting as you go, of course.  Once finished, pour the chocolate into molds or on a plate lined with waxed paper.  Chill the plate in your freezer (or, in my case, my balcony covered in snow) until the chocolate is firm.  Enjoy the contrast between the dark cocoa and sea salt of your choice.