The point of the following ramblings is to get you over to David Lebovitz’s blog to read his posting on harvesting grey sea salt off the coast of Brittany. I decided to put that info first incase you got all like, “Oh, here she goes again, going on and on about something I have mild interest in. Yawn. I’ll stop here.” No. I couldn’t let that happen. But after you finish reading over there, come back here.

Last night I ate at a restaurant I will be reviewing for an upcoming issue of the Times, and was treated to a dessert with a generous helping of home made salted caramel. It was stunningly delicious. My table ohh and ahhed, heads began nodding with silent approval, in-between bites, low indiscernible affirmable mummers could be heard.

salt caramel

Sweet and salty, is, in my opinion, the classic dessert combination. While back in Seattle I dropped 10USD on a box, no sleeve, of 9 hand dipped caramels in dark chocolate sprinkled with gray sea salt from Frans chocolates. I am a bit of a hedonist with it comes to sweets. I have been known to polish off a box of chocolates in one sitting unapologetically. These, however, were special. Appreciating the smoky flavor, I only needed one. I wanted more, but I knew I would spoil the magic if I unhinged my jaw, and let the contents of the plastic tube slide into my mouth.

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