Okay, folks, I realise that this looks like I’ve already fallen off the salt-chocolate-sabbatical bandwagon, but such is not the case. The following was gobbled up weeks ago, in Charleston, and is only now seeing the blog-light of day. Which is surprising, really, because it was rather fabulous.
Knipschildt Chocolatier Chocopologie Bar with Burnt Caramel and Hawaiian Sea Salt
Knipschildt Chocolatier makes only four different flavours of Chocopologie Bar, and I make no hesitation in asserting that I chanced upon the pick of the bunch (even though I have not, in all honesty, tried the others). There’s a Mocha bar, a Mint bar, and a Rosewater bar too, but honestly, look at how pretty this Burnt Caramel and Hawaiian Sea Salt 71% Ecuadorian cocoa chocolate is:
So, hands up who likes caramel? And who likes caramel with depth, with dark notes of molasses and muscovado sugar, with a butteriness that puts one in mind of Werther’s Original caramels, if Werther’s caramels were thick and almost fudgy in consistency, and had been taken to just-this-side of burnt and then heightened with a goodly sprinkling of sea salt crystals?
No one? Okay then, more for me. At least I appreciated how the dark woodsy and tobacco flavours of the Ecuadorian chocolate provided a counterpoint to the rich buttery caramel, and how the salt was distributed in large crystals on the underside of the bar so that every bite incorporated caramel, chocolate and salt in a sweet-savoury trifecta.
But, you know, I understand that this isn’t everyone’s pot of tea. I could live my life quite happily without ever playing another round of golf, for example, or with having the memory of the movie Hope Floats excised from my brain. Still, I’m sure other people feel differently. But are you really telling me that you wouldn’t want to try even a little square of this?
I rest my case.