My Salty Valentine

Nina Elder

February 14 can sometimes be, well, a little too sweet for our taste. The perfect Valentine’s Day compromise? Chocolate treats with just a hit of salt. Many chocolate shops across the country offer versions of these absolutely addictive sweet-and-savory confections. Here are three of our favorites.
 
Fran’s Chocolates in Seattle is known for their salted caramels–and for good reason. The soft, buttery caramel coated in smooth chocolate and topped with a sprinkling of salt is absolutely fantastic. Try a mix of gray and smoked salt caramels all wrapped in Fran’s signature brown-and-gold box.
 
Brooklyn’s super-hip Mast Brother Chocolates are both beautiful (wrapped in chic art paper) and delicious. The perfection of the Dark Chocolate with Fleur de Sel chocolate bar that we featured in our February issue still haunts the Bon Appetit staff. 

SEE MORE: Seductively Simple Valentine’s Day Menu for Two

Napa Valley’s Woodhouse Chocolates makes a mean salted caramel, but this year we’re craving their Caramel Helenas: buttery caramel sandwiched between two almond crisps dipped in chocolate…then sprinkled in sea salt.

Looking to skip the shopping this year? Make our Caramel-Dark Chocolate Truffles with Fleur de Sel for your sweetie.

CARAMEL-DARK CHOCOLATE TRUFFLES WITH FLEUR DE SEL
Salt and caramel are longstanding companions, but many chefs are playing with the balance to heighten intensity. Begin making these treats one day ahead to allow time for chilling.

Makes about 32

Ingredients
20 ounces bittersweet or semisweet chocolate, finely chopped, divided
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon fleur de sel
1/2 cup unsweetened cocoa powder
Additional fleur de sel

SEE MORE: Valentine’s Day Dos and Don’ts

Preparation
Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.

Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.

Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.

Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115 degrees F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)

Test-kitchen tip: Submerge the bulb of a candy thermometer or the sensor on the stem of an instant-read thermometer in the chocolate for an accurate reading.

See more from Bon Appetit:
10 Foods That Help Make You Better at Sex
Tips for Cooking a Romantic Meal
An Impressive Chocolate Dessert for Valentine’s Day
10 Valentine’s Day Recipes for Creating “Lady and the Tramp” Moments