For example. Last week I was in Detroit for the US Social Forum, and ate breakfast almost every day at the great Avalon International Breads. I mean, I still think about their “strawberry fields” bread (brioche with cream cheese and fresh strawberries). I also noticed their “salted chocolate chip cookies.” And of course there is the Vosges Barcelona Bar – milk chocolate, almonds, and sea salt and the Goji Bar - goji berries and pink salt (they have a bacon bar too).
Anyway, take my word for it, salted chocolate is now a “thing.” Think chocolate-covered pretzels, that mix of salty and sweet that so many people love. I decided to put it in a cupcake (a new flavor for me), and mixed large-crystal sea salt into the cake, and sprinkled some on top. I had to play with the proportions a bit, and it was interesting to see different people’s tolerance and desire for levels of saltiness. I thought they turned out great and will add them to my regular rotation. Maybe salted caramel is next?
If you search “salted chocolate cupcake” you’ll find that a lot of people were inspired by this blog, but I opted for a vanilla frosting instead of a chocolate ganache so the chocolate wouldn’t be too overwhelming. Like Anna suggests, I found that adding to the batter a teaspoon of extra salt per dozen cupcakes was about the right amount. You could also experiment and use a smoked salt for a different, more complex taste.