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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