/ Doug's Chocolate Republic /
Review: Ghirardelli Sea Salt Soiree
Ghirardelli Sea Salt Soiree
Posted: 7 November 2011
Ghirardelli isn't using high quality sea salt or they wouldn't have added the almonds. The delicate sea salt would do all talking. Here, the almonds do most of the speaking and once in awhile we hear the sea salt chattering in the background. This is not a great chocolate to begin with, so any chattering or muttering over this noise is going to warrant an improvement.
price/gram: USD 0.043
Cocoa %: 47*
* Estimated cocoa solid content
first tried a sea salt
flavor chocolate bar, Lindt's, the parent of
Ghirardelli, I thought I was biting into something
revolutionary. Overrated Lindt did a good job with that one.
Now everyone and his cousin is adding a sea salt flavor to
their lineup, including Ghirardelli.
Ghirardelli tells us, via
their tasting notes, that "this slightly sweeter dark
chocolate is blended with coarse crystals of sea salt,
delivering savory peaks of saltiness. Slow-roasted
almonds add a familiar nutty texture, completing the
symphony of salty and sweet flavors that come together as
the perfect everyday indulgence."
This is only the second sea
salt flavored bar I've ever tried, but it's very interesting
to compare this one to Ghirardelli's current foster parent. L
doesn't hide the fact that their 'dark' is only 47%.
You know the old saying that the apple doesn't fall far from
the tree? Ghirardelli relies on misinformation to get
customers to think that some bars in the Intense "Dark"
range are darker than they really are. One sure sign
of a dark bait-and-switch is the addition of the milk
fat in the formula. This is supposed to be 'intense'
and 'dark'. Milk shouldn't be part of it --
unless you were trying to minimize cocoa solid content.
That's the whole reason milk chocolate was originally
introduced. We're supposed to think that since bars
like the Evening Dream and Espresso Escape have 60% cocoa
solids, then this expected as a floor for the rest of the
Intense Dark range. Yet if this Sea Salt
Soiree really had 60%, Ghirardelli would've told us.
We think it's fair to assume that since the tree of Lindt is
growing 47% darks (but admitting it) the apples near that
tree are also pulling the 47% routine. Or quite
Lindt uses only Fleur de Sel
in their bar, and Lindt makes sure we know that.
Ghirardelli's sea salt must come from some unremarkable salty
lake adjoining the seafront where local sewage is dumped. If
if it were some magical salt, again, we'd be sure to hear
about it seven ways from Tuesday. Ghirardelli pulls
another sleight of hand with the
addition of the slow-roasted almonds to this sea salt bar. Nut lovers will
be in ecstasy, but I, also a nut lover, know better.
The addition of the almonds is a cover up. Nuts make
even lousy chocolate taste better. Ask Hershey about
their Mr. Goodbar. Peanuts suddenly make a
Hershey Bar taste
like a less repulsive Hershey Bar.
Figure this out for yourself,
Einstein. Ghirardelli isn't using high
quality sea salt or they wouldn't have added the almonds.
The delicate sea salt would do all talking. Here, the
almonds do most of the speaking and once in awhile we hear
the sea salt chattering in the background. This is not
a great chocolate to begin with, so any chattering or
muttering over this noise is going to warrant an
Don't even kid yourself this a is a real sea salt bar. It's an almond bar
with some saltier tastes. Leave it at that or just
leave it on the shelf.