Have you ever wondered what the difference was between all the different specialty salts available? It can be a bit daunting with the black, red, several shades of gray, and even pink hues to choose from. So what’s the difference? I decided to to a little bit of a taste test to figure out once and for all the colored salt question, and I’m glad I did.

I started with four varieties: a black salt from Hawaii, a white flake sea salt from Cyprus, Red Sea salt, and Australian pink salt. These salts all fall under the category of ‘finishing salt’. If you were thinking any of these would be a good addition to your pasta water, think again. The difference between our everyday sea salt and a special finishing salt depends upon what you are going for with any particular dish. Finishing salts do just what they say, finish off or complete a dish.

Taste Test To figure out how each salt “finishes,” I did a tomato taste test. (You can also use a Granny Smith apple, or a lightly boiled new potato.) Slice it up and sprinkle a different salt on each slice. Let the salted slices sit for about a minute, then start sampling. Here’s what I discovered:

Pink Salt: it’s light, it’s flaky, and melds well with the flavors of food. It doesn’t hit you in the face with bursts of salt, rather brings out the best in the food it’s on. It’s great on salmon or the rim of a citrusy cocktail.

Flake Sea Salt (white): mellower than the pink salt and easily melts into the food. This salt is great with fresh, vibrant greens, salads, and fresh vegetables.

Red Salt: a little risqué, even a little naughty, a little goes a long way with this salt. It’s chunky texture gives it a satisfying crunch and grounds the foods’ flavor with a subtle, earthy flavor. Great for fish, spicy Indian food, or sprinkled over fresh tzatziki or hummus.

Black Salt: the king of salts, this one is powerful with mysterious depth. It has no problem punching you in the mouth if you overdo it, so just beware; it can easily overwhelm anything you put it on. But when used sparingly, black salt can transform the regular into royalty. Try it on a baked potato or sprinkle a little over a bowl of caramel ice cream. It looks stunning, too.

Finishing salts can and do add that extra shazam you’ve been looking for in your food. Experiment on your own and use sparingly, then let me know what you find out, come up with, and think!

I have somehow acquired an entire book on hot chocolate–recipes, the history, you name it which I finally sat down the other day and read it through. It is not a long book and the methods of making hot cocoa were all fairly similar with the exception of a few interesting ingredients in some of the recipes. But I did notice one ingredient that none of the famous European and South American chocolatiers did without in their cocoa–vanilla. When thinking of hot cocoa, I can get fairly one dimensional–all I can think about is the chocolate. So when I noticed this trend and read about vanilla becoming the essence to any good cocoa, I had to wrap my brain (and hands) around this concept and make some. Logic was telling me that this makes total sense. My experience in the kitchen was also telling me this makes total sense. But this was just one of those things that I had to try–and am I ever so glad I did.

We took a few hikes on the Oregon coast this weekend (I couldn’t help but share some of these photos with you!)–the perfect weather to stop in a tiny fishing town for a cup of cocoa. In my imagination, I envisioned something like the cup I made tonight. However, I was sorely disappointed with a syrupy concoction that made my teeth want to fall out. Even so, I was determined to have the perfect cup–so I did what any good lover-of-all-things-food-cooking-flavor-and-taste did–I made it in my own kitchen.

Chocolate has a fascinating history, all wrapped up in scandal, seduction, power, and pleasure. It has literally rocked people (yes, like head-banging, horn throwing, total rocking machines) for centuries. But I think that one of my all time favorite gourmands summed chocolate up better than anyone: “If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavored chocolate…and he will experience a marvel.” Jean-Anthelme, I think we’ve all been there. I say, bring on the chocolate!

This recipe is simple and sophisticated. You can have your own cup-of-Vienna and pretend you are actually sitting on a square there while you sip this down–it’s that good. I suggest drinking it in small amounts, it is quite rich and you may feel the energetic effects of the chocolate more easily than you would with cocoa powder. But if you are in need of a serious, and I mean serious chocolate fix, go ahead and pour yourself a big ‘ol mug. And don’t forget the real whipped cream on top.

Hot Chocolate (as it should be) via Michael Turback

*this makes one serving

1 cup whole milk (treat yourself and use a really nice, organic whole milk)
1 vanilla bean
4 oz bittersweet chocolate (around 70%), finely chopped (use a really nice bar of chocolate–go to a nice specialty shop, organic grocery, or someplace where you can find only the best for yourself)
1 teaspoon sugar

Combine the milk and vanilla bean in a small saucepan over low heat (slice the vanilla bean down the middle, using the blunt end of a butter knife, scoop out most of the seeds, put them into the pot, and then throw the entire bean-pod in as well). Simmer for 10 minutes. Remove the bean. Add the chopped chocolate and stir continuously with a wooden spoon until completely melted. Add the sugar and stir. Remove the mixture from heat and allow to steep for 2-3 hours, uncovered in the pot (I just moved it to a back burner of the stove and let it sit). When ready to drink, ladle some into a small mug and microwave a minute at a time and stir between heatings. Or, if you are going to drink the whole pot, just reheat on the stove, stiring with a small whisk, ladel into mugs, and serve. If you want to be really decadent, serve with a dollop of whipped cream.

A note on letting your hot chocolate steep, or rest: Hot chocolate acquires wisdom and grace with a little age. When the mixture cools down, the chocolate crystallizes and the ingredients are bound together in a way that improves the drinks velvety texture. “As far back as the eighteenth century, Madame d’Arestrel, superior of the Convent of the Visitation in Belley, France, instructed the epicure Jean-Anthelme Brillat-Savarin on the importance of letting hot chocolate rest: When you would like to have some good chocolate, have it made the night before in a coffee pot and leave it. resting overnight will concentrate it and give it a velvetiness that makes it even better.” –M. Turback

Cheers!