Chocolate with Salt

To salt or not to salt? Salt naturally brings out the flavor of the medium that is being used and this holds true for chocolate. One of my favourite combination is a bitter caramel made with Sel de Guerande. this is a sea salt hailing from Brittany, on the northwest coast of France. I prefer sea salt instead of iodized salt as it contains less sodium, meaning it has a less medicinal flavor. Look for sea salt that is packed with a small amount of moisture to ensure its freshness, and once opened keep it in an airtight container.