So I’m killing time in the San Francisco airport, and just like a cartoon character getting a whiff of something delicious, the alluring aroma literally lifts the character up and begins pulling them toward fresh baked bread, or a fresh baked pie cooling on a windowsill. Picture me doing this for chocolate.
I found myself standing in front of the Ghirardelli Chocolate store, pulled there by an extra keen sense of direction when it comes to chocolate. I sample their newest flavor… Ghirardelli Intense Dark Sea Salt Soiree with Roasted Almonds. Just saying it melts in my mouth. So I sample it and I’m hooked. That whole salty sweet combo thing is killer. Out of the blue… I’m thinking this would make the most decadent campfire s’more. Yeah, this was January and I’m thinking campfires. So I take a bag on my trip, and on my way back through SFO, I buy more.
Here it is the first of August and I made my first Ghirardelli Intense Dark Sea Salt Soiree with Roasted Almonds S’more with a perfectly toasted marshmallow and I’m in heaven. The only thing that pushed it over the top was a thin slice of granny smith apple. This is the perfect combination of sweet, tart, salty, crunchy, melty goodness. Now if you think I had the will power to have saved my bag or Ghirardelli Soirée Sea Salt Dark Almond chocolate from last January till now, well, are you nuts? Chocolate should be eaten…and then you buy more. I found the new flavor at our local candy store, and I left with a grin, I’m sure it resembled the same grin I had as an eight year old who just bought a bag of their favorite candy.
If you aren’t crazy for graham crackers, make what I call a ‘slider’. You slide the toasted marshmallow off the stick while it’s warm and slide in a chunk of chocolate. I think you can call this version low calorie?
My grandchildren where fighting over the first soiree s’more, and just when my grandson thought he won, I ate it just to make sure it was good! (Any good cook tastes first).
So here it is….it’s super delicious:
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