Salted Sweets

There was a time when peanuts freaked me out - is that weird? Something about the softish shell and papery skin, not to mention the whole GMO thing, that made me uneasy. I love nuts, all kinds, especially when paired with chocolate, but when it comes to peanuts or peanut butter, I have always preferred its partner in crime - jam. However, the thing I have discovered with my forays into testing chocolate with family and friends is that people love them some peanut butter with chocolate.

Peanut butter with chocolate always seemed too rich and sweet for me so I had to do something different. The challenge with making a chocolate that is comforting, appealing and delicious while pushing the conventional boundaries of taste, is finding that happy medium that taps into people's nostalgic desires while making something I would want to eat. It's a principle I will live and die by that I would never serve anything to anyone that I wouldn't eat.

So, an easy solution - salt. It's not complicated or inventive by any means. We all know people's addiction to salt (enter hub's name __here__) and I have never met anyone who doesn't like salted caramels. I'm not a salt freak but I guess I sort of am when it comes to sweets. In practically any dessert recipe that doesn't call for salt, I add salt. Am I going too far by adding too much salt to my chocolates? We shall see. So far, the reception is good and the only thing I care about is making people happy with chocolates and confections.