I thought I knew a thing or two about chocolate, but Vermont-based Lake Champlain Chocolates has been schooling me ever since I discovered their Five-Star Bars via Steve Almond’s Candyfreak. I keep a couple of them in my wine fridge, below the Bordeaux. Five-Star Bars, not copies of the book.
Anyway, my point is this: I like chocolate. I like salt. Lake Champlain put them together in a way that knocked my socks off. I’ve been a fan of chocolate and peanut butter, which is a little salty, but I’ve been slow to warm to chocolate and pretzels, except maybe in Hershey’s Take 5. Lake Champlain uses organic chocolate, milky but not too milky, and grey sea salt, chunky and crunchy and not too iodized. The almonds are nice to have, but they really don’t matter so much with the proper chocolate and salt in the mix. Who would have thought? You should try it.
No really, I mean put down your mouse, step away from your computer, and go out and get some. Now.
Are you still there? Go!
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