Pink Himalayan Crystal Salt Caramel Chocolate Bar, 3 oz: Pink Himalayan salt + burnt sugar caramel + 70% cacao dark chocolate
Our proprietary chocolate is crafted specifically to support the ingredients we infuse with it to achieve a taste experience matching the storytelling. Our 72% cacao dark chocolate is one of our most intense and has a deep roasted vegetation, dried fruit and a touch of tart berry notes. Our 45% cacao deep milk chocolate is a roasted cacao with a dense caramel profile that is achieved through the caramelization of roller dried, whole milk during the coaching process.
At the heart of our mission is creating luxury chocolate collections with responsibility to the environment that sustains our earth. We have been sourcing Fair Trade or Rainforest Alliance certified cacao for over 15 years. We are powered by 100% renewable energy and abide by a green purchasing of procuring only post consumer recycled board and biodegradable materials. Our kitchen exclusively uses Organic cream and sugar.
I have always had a love affair with salt and sweet. I have continued to experiment with different salts from Alder wood smoked salt to black salt and one of my favorites, pink Himalayan salt, to lend the perfect yin to the sweet chocolate's yang.
The Himalayan Mountains protect the finest sea salt in the world with layers of lava from ancient volcanoes. This safeguard from pollution allowed the 200 million year old pink crystallized salt to be especially pure. Using the excavated blocks of crystal to heat their homes, the people of Himalayas balanced their meridian points of the body by using the 84 minerals it contains parallel to that of the human body's.
The flavor benefit of the salt in chocolate is obvious and though less easy to detect, the more nutritive properties offer an added boost.
- 1/2 lb fresh strawberries, hulled, halved, quartered if large
- 4 rhubarb stalks, chopped
- 1/3 cup of sugar
- 1oz KOVAL Dry Gin
- 1oz Cocchi Vermouth di Torino
- 1oz Campari
- 2 dashes orange bitters
Combine rhubarb, strawberries, and sugar in a heavy-bottom pan. Let sit for about 15 minutes. This will help release the flavors of the fruit.
Bring fruit to a strong simmer over medium heat until thickened, about 20 minutes.
Pour jam into a small dish and freeze until slushy.
In a shaker, add a spoonful of jam, KOVAL Dry Gin, Campari, Vermouth, and a couple of dashes of orange bitters. Shake generously and pour into a rocks glass.
Serve alongside the Pink Himalayan Crystal Salt Caramel Chocolate Bar.
Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. We use exotic and ephemeral ingredients for all our products.
Keep this box of haut-chocolat in a cool, dry place until serving.
Consume before listed expiration date.
Processed on equipment that also processes Milk, Soy, Wheat, Peanuts and Tree Nuts.
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