For a professional result, you must first temper the chocolate.
Cut the chocolate into small pieces. Melt 2/3 of it over a bain-marie (water). The temperature must not exceed 55°C for dark chocolate, 50°C for milk chocolate and 40°C for white chocolate. Use a sugar thermometer to control the temperature.
Remove from the bain-marie, then add the remaining chocolate. This stage reduces the chocolate's temperature so that it crystallises correctly and. keeps its brilliance and crunch.
Reduce the temperature to 27/28°C for dark and milk chocolate and 26/27°C for white chocolate.
To work with the chocolate, you must maintain it at a temperature of 30 to 31°C for dark, 29 to 30°C for milk and 28 to 29°C for white chocolate.
Keep the bain-marie handy to maintain the chocolate at the correct temperature.
Using a piping bag, or more simply two teaspoons, place a bit of chocolate on a tray covered with greaseproof paper.
Before the chocolate cools, place several candied fruits or nuts (nuts, almonds, pistachios, whole or broken walnuts, candied fruit (orange or lemon)) and a pinch of TRAD Y SEL flower of salt on the top.
You can also use dried fruits (apricot, raisins, mango), spices (cinnamon, red berries), crunchy pearls, fizzy sugar or sweets.
Quantity for 500 g
Preparation: 5 minutes
Cooking: 3 hours
In a large pan, put 500 g of sugar, 50 g of acacia honey and 1 litre of milk and simmer gently for 3 hours, stirring every 5 to 10 minutes.
During this time, prepare jam pots by washing them in very hot water.
When the 'jam' is thick (the consistency of concentrated milk) add a teaspoon of TRAD Y SEL fleur de sel, whilst continuing to stir, remove from heat.
Pour the 'jam' into the pots, close them and turn them. They can be conserved for 1 month.
The 'milk jam' (dulce de leche) is ready, and can be eaten once cool!
Quantity for 4 people
Preparation: 20 minutes
Cooking: 10 to 15 minutes
Wash and dry 16 large, fragrant strawberries (those from Plougastel would be perfect). Leave them to soak in 5 cl of Elderberry syrup for 10 minutes.
To prepare the salt crust, mix 300 g of TRAD Y SEL grey sea salt, 100 g of sugar, 200 g of flour and 3 egg whites, until you obtain a firm mixture.
Wrap each strawberry in greaseproof paper, place them on a lined tray and cover with the salt crust. Cook for 10 to 15 minutes in a preheated oven at 120°C.
Cut the upper part of the crust using a serrated knife, and remove the upper part of the salt dome, and the greaseproof paper.
Serve the strawberries with a scoop of vanilla ice cream or blackcurrant sorbet, accompanied by whipped vanilla cream.
Recipe by Manuel Weyer