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
Chill your salt block in the refrigerator for at least two hours.
Melt the chocolate and shortening together in a double boiler or a microwave-safe bowl.
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.
Once the chocolate is firm, scrape it off the salt block with a sharp-edged spatula turned upside down.
Crumble the gold leaf and sprinkle it evenly over the chocolate.