Fleur de Sel and chocolate is a wonderful combination in my books as you can see from a previous post on Salted Caramels. Recently a friend returned from France with a lovely jar of salt and cocoa nibs.
Quai Sud takes Fleur de Sel and mixes it with an array of flavours with lovely packaging to boot. I was fortunate enough to be given the sel with pure organic cocoa and cocoa nibs.
The only problem is I don’t really know what to do with it.
The directions on the jar says to sprinkle it on roasted or grilled red meat or game like roe deer!? It’s also delicious on pan-roasted slices of foie gras. Well I just can’t bring myself to add this salt and cocoa concoction to any of those meat suggestions. It must be a European thing. I can only think of sprinkling it on some type of pastry.
Their website is all in French with promises of English to come soon but I did translate (thank you Google translation tool) their description of this particular flavour. “The unexpected marriage of dazzling sea salt, finesse, and the cocoa bean, powerful and aromatic. Her beautiful ebony adds sea salt flakes and cocoa bean cocoa an aesthetic sensation. Contains no sugar.”
Have any of you tried this before? Have you heard of such a thing. I’m can’t say I’m wanting to use it with meat. I just may have to resort to dipping my finger in it when I need a chocolate fix. Please comment if you have any ideas on how I can use this wonderful gift. I look forward to your suggestions.
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