Hi everyone I went to a spice store today and found this espresso brava salt it smells so good but salty lol.
please as anyone ever baked with it or have any ideas what I should do with it. I am open for any advice. Thank you :)
I love the stuff! We have a place that makes it locally, I first tried it as a sample on a chocolate caramel, and got addicted instantly.
It's great in dry rubs for red meat, lol, not very cakish though :P
I mostly use it instead of fleur de sel with caramel filling or on whipped dark ganache.