27 October 2009
We appreciate the (careful) use of salt in the pastry kitchen, it balances flavour especially in very sweet confections. These chocolates are made with the highly recommended Murray River salt from Australia. A thick caramel is made, cooked to 145C, which gives a 'dropping' consistency. This is flavoured with the gorgeous pink crystals of salt and left to cool. We cast tempered Tarakan chocolate from chocovic, this is especially good for moulded chocolates as its high cocoa butter content gives high fluidity ensuring a thin mould. After the chocolate has crystallized we add the caramel and seal with more chocolate. Once turned out these chocolate are decorated with gold lustre and are ready for consumption. They have a great shelf life and are delicious as a petits four.