Chocolate Salty Balls (P.S I Love You) // Chef

I've just been for a brief trip (again) to William Curley, and I was stupid enough to go without having a firm plan of what I wanted.
This meant I ended up having a hot chocolate, a bakewell tart and a milk chocolate rocher. Only so I could have time to ponder what I actually needed, of course.

Anyway, the one thing I can never resist, and christ knows how anyone else manages to resist it, is the sea salted caramel.
I can reel off a list of sea salty products;
A couture chocolate
Sea Salt Caramel Bar
Sea Salt Caramel Tart
Sea Salt Caramel Spread
Sea Salt Caramel Mou (coated in a thick, dark chocolate)
Sea Salt Caramel Mou (Just in a wrapper, so indulgently sticky and fun)
I even got to try a sea salt caramel eclair while working there... divine.

I heard that people put the spread on toast, in cakes, on brioche, in porridge, while I shamefully enjoy sneaky spoonfuls from the jar.

While it originally sounds like an odd and wrong thing, salt in something sweet, it's not. It's a match made in heaven. I have no idea whoever thought of it, but they are a genius. The salt brings out the flavour of the caramel, and cuts through the sweetness of the sugar.
And it's addictive. Don't say I didn't warn you.


Pictured is the sea salt caramel bar, an easy grab and go fix, for when picking out individual chocolates sometimes brings on feelings of guilt about how much money you could be spending, this bar gives you the option of not thinking.
A thick layer of beautifully dark Amedei chocolate to crunch through, and then you're at the liquid centre.

Go on, it's really not something to be missed.