Lindt Excellence Sea Salt Chocolate 100 g (Pack of 5)

Product Information

What's even more remarkable is that Mr. Beast's commitment to philanthropy extends to this indulgence. Knowing that a portion of the proceeds goes toward incredible charitable efforts makes every bite taste even sweeter. If you're searching for the pinnacle of indulgence in the Mr. Beast chocolate range, look no further than the Chocolate Sea Salt Bar! This delectable creation has truly set the bar high (pun intended) and deserves every one of its five stars.

Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator. Beginner Variation: If you’re new to cooking, you can simplify the recipe by using store-bought whipped cream instead of making your own. Simply fold the melted chocolate into the whipped cream and follow the rest of the instructions as written. Combine the dry ingredients. In a medium mixing bowl, combine flour, salt, baking powder and baking soda. Be gentle when folding the egg whites into the chocolate mixture to maintain the mousse’s airy texture.

Of course, you could toast the almonds before coating them in chocolate, but I enjoyed these vegan dark chocolate-covered almonds with raw almonds coated as is! Besides, it made them even easier to make. Are Chocolate-Covered Almonds Healthy? If using pasteurized eggs or egg substitutes, whip the egg whites with half the tablespoons of sugar or a few tablespoons of powdered sugar until they reach a stiff peak consistency. Fold the egg whites into the chocolate mixture, being careful not to deflate the mousse. When ready to serve, sprinkle a pinch of sea salt over each mousse, top with fresh strawberries and a dollop of whipped cream.

Preparation to serving timeline: Prepare the mousse at least 4 hours before serving to allow it to set in the refrigerator. For best results, make the mousse the day before and let it set overnight. Chocolate Chips & Chunks: I used a mix of chocolate chips and chocolate chunks. You can use all chocolate chips, all chocolate chunks, or a mix of both. Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second increments until the chocolate is soft and able to be stirred. Stir until creamy.

This is my vary favorite chocolate bar. Even those who only like milk chocolate like this bar. There is something about the combination that makes this just the right flavor. Not bitter, just the right sweet and salty! Bonus? It also happens to be naturally gluten-free, thanks to a simple chocolate-maple-almond crust. It’s also heavy-cream-free, made instead with a simple can of coconut milk. It calls for just 10 easy minutes of baking time in the oven, followed by an hour or two to chill in the fridge. And oh my heavens…is it decadently delicious. And pretty much guaranteed to make you swoon this Valentine’s Day. Or, you know, any day that you need your chocolate fix. I like to add in a touch of vanilla and salt to my chocolate filling. But feel free to have fun with it and add in whatever you’d like! Some other fun combos could include (1) a few tablespoons of bourbon, (2) a pinch of cinnamon and cayenne, (3) the zest of an orange, or whatever else you like in your chocolate. Intermediate Variation: For a more complex flavor, try adding a splash of your favorite liqueur, such as Grand Marnier or Chambord, to the melted chocolate before folding it into the whipped cream. Tempering & melting chocolate: To temper chocolate, melt two-thirds of the chocolate over a double boiler or in the microwave, then remove from heat and stir in the remaining one-third until smooth. This ensures a glossy finish and smooth texture. For this recipe, simply melting the chocolate is sufficient.