Salty Chocolate
March 13, 2012
Salon du Chocolat, the largest trade fair devoted to chocolate, takes place every November. A unique fashion show is part of the event in which models walk down the runway wearing little but chocolate. Last year, there were chocolate basques and skirts, gowns imbedded with truffles, and even handbags made out of 70% cocoa solids.
The rest of us eat chocolate instead of wearing it, but there will always be a strong connection between chocolate and fashion. Chocolate never goes out of style. However, the forms in which we want to consume it incessantly change.
The latest trend for chocolate is to taste salty. Odd, eh? During the late 90's, chocolate combined with chilli was all the rage. Today, the combination of chocolate and salt seems to be in. It is said to have started around 2003, the time Gerard Coleman of Artisan du Chocolat devised sea-salt caramels which are tiny orbs of salty toffee covered in dark chocolate and dusted in cocoa.
Similar recipes have been copied by many, and it spread everywhere. It was copied particularly by the Hotel du Chocolat chain (U.S., U.K.) which is well-loved by many teenage girls. They sell gloopy salted caramels, crunchy salted chocolate almonds, and even a salty-caramel Easter eggs.
Salt is among the principal ingredients of Amelia Rope Chocolate which is considered to be one of the trendiest brands in Britain as of the moment. Rope's chocolate bars, selling for £5.60 per 100g, are wrapped in different colors of foil such as fuchsia pink, emerald green, and light gold. Just like a fashion designer, Rope has collections for spring and autumn. Her unique flavors include rose, spearmint, mandarin, and a whole lot of salt.
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