Dark Chocolate Slabs with Fleur de Sel
Sift the sea salt into the tempered dark chocolate and mix to combine. Spread into thin sheets, chill until set, then break into pieces.
Ingredients
Guanaja dark chocolate (Valrhona)
160 g
Fleur de sel, sifted
3 g
Instructions
1
Prepare the Fleur de Sel
Crush the fleur de sel with a rolling pin, then sift it through a medium-fine sieve and use only the finest crystals.
2
Form the Slab
Temper the chocolate. Spread 160 g of chocolate evenly over a 30 × 40 cm plastic sheet. Cover it with parchment paper, a flat board, and a weight to prevent it from losing its shape. Chill in the refrigerator for several hours.
3
Break the Chocolate
Roughly break the chilled chocolate slab into pieces.
