Last Thursday night I had the opportunity to have a really incredible dinner at the student-run restaurant at a local culinary institute. The food was all excellent, especially the Philly cheesesteak-stuffed pirogi, but the standout of the evening was the dessert platter. On it was a dark chocolate covered caramel, with a thin layer of salt in between the chocolate and the caramel. I wanted that bite to last forever. Sadly, it only lasted about 30 seconds, but it was a good half-minute.
However, I can get one step closer in my own kitchen now, by following Desert Candy's instructions on how to make chocolate covered fleur de sel. She pairs it with ice cream and says that you can use any large grain salt for it (kosher should work as well as the more expensive stuff).
via Pesky Apostrophe
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