A layer of sea-salt caramel and white chocolate ganache with a layer of dark chocolate water ganache, all enrobed in Belgian milk chocolate
Salt/Water is part of our Seaside Selection, a range of chocolates taking inspiration from childhood holidays by the coast. This is one of the earliest recipes I invented and it has long been a favourite of me and my many taste–testers. I can’t deny that it was partly inspired by the pun of having a salted ganache and a water-based ganache to create a recipe based on salt water, but when a recipe works this well who cares where the inspiration came from! The bottom layer is a dark chocolate water ganache, which allows the rich chocolatey flavour to come through. The top layer is a ganache of white chocolate and sea-salted caramel. The whole chocolate is then enrobed in Belgian milk chocolate from the islands of Vanuatu. The use of dark, milk and white chocolates gives it a distinctive and complex flavour profile that evolves while the chocolate is being eaten. Given the name and the inspiration a shell shaped mould was the only choice.
Milk Chocolate contains minimum 45% cocoa solids and minimum 19.5% milk solids (sugar, cocoa butter, cocoa mass, milk powder, vanilla), Dark Chocolate (cocoa mass, sugar, cocoa butter, soya lecithin, vanilla), White Chocolate contains minimum 30% cocoa solids (sugar, cocoa butter, soya lecithin, vanilla), Cream, Sugar, Glucose Syrup, Water, Butter, Sorbitol, Sea Salt, Potassium Sorbate, Edible Lustre Powder E172
Milk Powder, Cream, Butter
While we make every effort to keep ingredients separate other recipes are prepared in the same kitchen so there may be traces of nuts, milk, cereals, sesame, eggs, peanuts, celery, mustard