Salt and Pepper Chocolate is one of our more exotic, but top-selling, flavor combinations. The idea was given to us by one of our customers, who had seen a similar chocolate bar on a trip to Paris. This surprisingly elegant flavor pairing is an eye-catching chocolate treat to set out at the end of a dinner party.
Recipe information
Yield
makes about 3 cups
Ingredients
Preparation
Step 1
Working simultaneously but in separate bowls, temper the bittersweet and white chocolates as directed in Basic Tempered Chocolate (page 163). (You can use the same chocolate thermometer for tempering both chocolates; just wipe it thoroughly with a dry towel each time you switch bowls.)
Step 2
Once the chocolates are tempered, take both bowls and pour the chocolates at the same time onto a sheet pan lined with parchment or waxed paper, criss-crossing them so that the bittersweet and white chocolates swirl together. Shake the pan gently to spread the chocolate (it doesn’t need to be level, but it should be no more than 1/2 inch thick at the thickest part).
Step 3
Sprinkle the chili powder and sea salt evenly across the surface of the chocolate. Then use a toothpick or skewer to further marbleize the chocolates and mix in the salt and chili powder.
Step 4
Allow the chocolate to set at room temperature for 1 hour (or 30 minutes in the refrigerator).
Step 5
Using a chef’s knife or your hands, cut or break the chocolate into 2-inch shards.
Step 6
Serve the chocolate immediately, or keep it in an airtight container at room temperature for up to 4 weeks.
