Sea Salt Chocolate Recipe - Kosher

Overview

Servings: 12
Yield: About 12 large squares (1 standard 8x8-inch pan or 10–12 bar molds)
Prep Time: 15 minutes
Cook Time: 10 minutes (melting) + 30–45 minutes setting time
Difficulty: Easy
Cooking Vessel: Double boiler (or heatproof bowl over saucepan), silicone spatula, 8x8-inch pan or chocolate bar molds, parchment paper

Ingredients (Kosher)

12 oz (340 g) high-quality kosher-certified dark chocolate (60–72% cacao)
1 teaspoon coconut oil (optional, for smoother texture)
¾–1 teaspoon kosher-certified flaky sea salt (such as Maldon-style flakes)

Ensure chocolate and sea salt carry reliable kosher certification (pareve if serving after meat).

Instructions

1. Prepare the Pan

Line an 8x8-inch pan with parchment paper, leaving slight overhang for easy removal.

2. Melt the Chocolate

Fill a saucepan with 1–2 inches of water and bring to a gentle simmer.
Place a heatproof bowl over the saucepan (bottom should not touch water).
Add chocolate and coconut oil.
Stir gently until fully melted and smooth.
Remove from heat immediately once melted to avoid overheating.

3. Pour & Smooth

Pour melted chocolate into the prepared pan.
Spread evenly using a spatula.

4. Add Sea Salt

Sprinkle flaky sea salt evenly over the top. Use light pressure to gently press flakes into the surface.

5. Set

Allow chocolate to set at room temperature (about 1 hour) or refrigerate for 30–45 minutes until firm.

6. Break & Serve

Lift from pan using parchment. Break or cut into squares.

Nutritional Information (Approximate Per Serving)

Calories: 170
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 14g
Sugar: 10g
Fiber: 2g
Protein: 2g
Sodium: 85mg

Values vary based on chocolate brand.

Dietary Adaptations

Pareve: Use dairy-free kosher chocolate and omit butter-based additions.
Vegan: Ensure chocolate is dairy-free and certified vegan.
Low Sugar: Use sugar-free or 85%+ cacao chocolate.
Keto: Use unsweetened chocolate with kosher-certified erythritol or monk fruit sweetener.
Gluten-Free: Naturally gluten-free; verify certification if needed.

Tips & Troubleshooting

Avoid Seizing: Keep all utensils completely dry; water causes chocolate to seize.
Shiny Finish: Do not overheat chocolate; ideal melting temperature is about 110–115°F.
Salt Balance: Start with less salt—you can always add more.
Bloom (White Streaks): Caused by temperature changes. Still safe to eat but avoid refrigeration for long storage.
Thicker Bars: Use a smaller mold for thicker pieces.

Serving Suggestions

Serve alongside espresso or red wine.
Break into shards and use as garnish for kosher ice cream or mousse.
Chop and fold into kosher pareve cookies.
Package in cellophane bags for elegant kosher gifts.

Notes

For a gourmet touch, try smoked sea salt or pink Himalayan salt (kosher-certified).
Store in a cool, dry place (65–70°F).
Shelf life: Up to 2 weeks in an airtight container.
Can be customized with toasted nuts, dried fruit, or orange zest (ensure kosher certification).

Yeliy