This NY Times article about salt and caramel made me hungry. But I wanted them to go further because salty chocolate is really where it’s at, and not not just bacolate, or bacon chocolate, (which we’ve talked about here, here, here, and here), either.
When we were in Barcelona (review to come, I SWEAR), we were served a dessert of 4 scoops of chocolate ganache drizzled with olive oil and topped with a pinch of sea salt. If I do nothing in the next 50 years, I will be a success if I can get this dish in front of the American diner. Anyone know anywhere here that serves this?