After two people in a row came into the store this afternoon trumpeting the pleasures of Lindt Excellence chocolate with fleur de sel, we too had to rush out to try it. We were promised little bursts of caramel rather than overt saltiness. In fact, the saltiness hits just as the chocolate slides down the throat. The overall texture is one of creamy smoothness--at a minimum of 47% cacao solids it is not terribly bitter-- with just the occasional crunch of a salt flake.
We would try it in millionaire's shortbread as a counterpoint to the caramel layer. For the more sophisticated palate, we would use it in a chocolate terrine with prunes soaked in Armagnac. Easiest of all, it is a lovely treat on its own.
In a quick jog around our Bloor-Yorkville neighbourhood, we found it at three places, and at three different prices. We bought it at Pusateri's which, despite its reputation, was least expensive at $3.00 per 100 grams. At Shoppers Drug Mart, it was $3.59, and at Rabba, $4.29.
