Let's Not Forget the Chocolate

A year has almost gone by since we first started with vanilla salt.  I was reminiscing about the discovery last night and jumped to thoughts about chocolate.  What if?  I came in this morning and melted down some 70% chocolate and mixed it with Maldon salt.  It worked, and what a great flavor profile as well.  Certainly there is the salinity delivered in the light flakiness of the Maldon salt with the bitter and sweet almost fermented notes of the chocolate.  We now have a new base to integrate into our cuisine.