Ingredients
Units
Scale
- Dark chocolate candy bar* - 6 squares
- 1/2 cup black flake salt
- 1/2 cup cocoa powder
- 1/2 cup sea salt
Instructions
- Choose a dark chocolate bar. For my original batch I used a strawberry-pepper dark chocolate. Break off six squares and chop them into small pieces.
- Grind the chocolate in short pulses. If it begins to stick together, add a little of the measured sea salt to help separate the pieces. Stop and scrape the grinder as needed.
- Measure 1/2 cup black flake salt, 1/2 cup cocoa powder and 1/2 cup sea salt. The black salt was chosen for a smoky note; substitute another food-grade salt if you do not want that flavor.
- Combine the ground chocolate, cocoa powder and both salts in a blender or food processor. Pulse briefly until the ingredients are distributed evenly. Do not process into a paste.
- Spread the mixture in a thin layer on a dehydrator tray or baking sheet. If the mixture feels damp or sticky, use a low-temperature drying method suitable for chocolate and watch it closely so the chocolate does not melt. Drying time varies with humidity and equipment.
- Allow the mixture to cool completely. Check that it is dry and free-flowing before putting it into a clean, dry jar. If it remains sticky or damp, do not store it as a shelf-stable seasoning.
- Seal the jar, label it with the ingredients and date, and keep it in a cool, dark, dry place. Start with just a few grains as a finishing seasoning.
Equipment
Nesco Gardenmaster Pro Food Dehydrator
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dehydrator sheets for the racks
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- I used Hachez Cocoa D Arriba Strawberry-Pepper dark chocolate in my original version.
- Use the chocolate salt sparingly as a finishing seasoning. Start with a few grains on one serving and taste before adding more.
- The ground candy bar contains ingredients beyond cocoa and salt. Label jars with the exact chocolate and other ingredients used, especially when gifting.
- Keep the mixture tightly covered in a cool, dry place. Because it includes ground chocolate, make small batches and discard it if it develops off odors, moisture or signs of spoilage.
- Optional drying, only if needed: 2 to 6 hours
- Category: Homemade Spice Blends, Seasoning
- Method: Dehydrating, Grinding, Mixing
- Cuisine: Gourmet
Nutrition
- Serving Size: A small pinch, to taste
