Dark Chocolate Bar with Fleur de Sel
Crush and sift the fleur de sel, then fold it into tempered dark chocolate. Spread the mixture into a thin layer, freeze until set, and break into shards.
Ingredients
Guanaja chocolate (Valrhona)
320 g
Guérande fleur de sel (sifted)
6 g
Instructions
1
Prepare the sea salt
Crush the fleur de sel with a rolling pin, then sift through a medium-fine sieve, keeping only the finest crystals.
2
Spread the slab
Temper the chocolate. Spread 320 g of tempered chocolate evenly over a 40 x 60 cm sheet.
3
Chill and break
Cover with baking paper, a flat board, and weights to prevent warping. Refrigerate for several hours, then roughly break the large slab into pieces.
