Black Diamond Flake Salt's pyramid-shaped crystals are very large and provide a nice toothsome crunch that makes for a marvelous counterpoint in texture on this creamy goat cheese appetizer. The raven color of this salt (along with the cacao nibs) also brings delightful visual contrast, sure to elicit an exclamation from your guests!
Pinot Noir Sea Salt, made using top-notch Willamette Valley Pinot Noir, has a strong aroma, bright visual impact, and a tamarind-like tart sweetness.
The salty sweet pops of flavor and color are a delightful surprise sprinkled on top of this blackberry lime pie!
Bitterman's Fleur de Sel sea salt is mineral-rich, delicate sea salt hand harvested using only wooden rakes and wheelbarrow in a stunning mangrove forest, just 3 miles from the Pacific Ocean. To amp up the flavor of your next pie, sprinkle a generous pinch of Bitterman's Fleur de Sel right before baking!
Our Icelandic Flake Salt is a delightful addition to buttery, flaky scones, biscuits, and breads of every kind.Try it mixed right into this delicate cheddar and chive dough, then sprinkle more on top with a little unsalted butters right before serving!
Our Black Diamond Flake Salt works beautifully on dishes where a little visual and textural pizzazz is desired, such as on top of soups, grilled asparagus, and more. The deep, dark obsidian pyramidal crystals are very large and provide a nice toothsome crunch that makes for a marvelous counterpoint in texture on these enchiladas. Its raven color brings delightful contrast to a dish lighter in color and is sure to elicit an exclamation from your guests. Try it!
Bitterman’s Fleur de Sel works beautifully on salted caramels. The small crystals dissolve quickly on the tongue, pouring out a surge of salty intensity that’s backed by the buttery richness and creamy texture of the caramel. The resulting confection is one that’s flavorful, lusciously smooth, salty, yet sweet, and perfectly balanced on the tongue. Though many people believe that a fleur de sel must be from France, these caramels will show you that’s not the case.
The root beer float is unique among nonalcoholic masterpieces—decadent yet refreshing, simply constructed yet layered and dynamic.
Another way to experience the power and revel in the versatility of chocolate is to drink it.
The history of drinking chocolate dates back to the deepest shadows of pre-civilization; for hundreds of years, and possibly for thousands, French, Spanish, Aztecs, and Olmecs have consumed it as a drink. When melted down, superbly crafted dark chocolate reaches its fullest expression. It is complex and stimulating; an entire jungle of Theobroma cacao chocolate trees spring up from your taste buds, revealing before you unexpected textural dimensions and infinitely varied flavors.