Salt Block Cooking: Chocolate Flakes

Chilled-down chocolate with a salty kick.

If you need a dessert that's gonna impress the hell out of some guests, look no further.

This salt-spiked chocolate quickly becomes more than the sum of its parts, with a richly sweet flavor balanced against the mineral kick from the chilled-down salt block. If you're feeling especially luxe, go ahead and top it with a little bit of gold leaf. Why not?


  • 3 ounces semisweet chocolate, finely chopped

  • 1 tablespoon vegetable shortening

  • 1 sheet edible 23-karat gold leaf

  • 2 teaspoons smoked flaked sea salt


  1. Chill your salt block in the refrigerator for at least two hours.

  2. Melt the chocolate and shortening together in a double boiler or a microwave-safe bowl.

  3. Bring out your salt block and slowly pour the chocolate across the surface.Spread the chocolate across the block into a thin, even sheet, then sprinkle with the salt. Let sit for about 3 minutes.

  4. Once the chocolate is firm, scrape it off the salt block with a sharp-edged spatula turned upside down.

  5. Crumble the gold leaf and sprinkle it evenly over the chocolate.

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