I noticed a very odd looking Salt & Pepper chocolate bar. Salt, I can see (after all, sea salt on chocolate is a terrific juxtaposition and is mighty fine). But pepper? Hmmmmm . . . it definitely triggers one's reticence, and certainly sounds less than appetizing. But ever since I discovered the joys of the Vosges Mo's Dark Chocolate Bacon Bar, I'm definitely willing to maximize my adventurous spirit and suspend my initial prejudices in the cocoa arena.
Personally, while this may engender some small horror among the expert chocolate roasters of the world, my favorite way to eat the Salt & Pepper bar is to freeze it, break off a piece, pop it in my mouth, and let it slowly warm up, tasting the growing whirl of salt, pepper and chocolate as the flavors merge and amplify during the warming process.
So go grab yourself a bar, hope you enjoy it.
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