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Espresso Brava Salt?

post #1 of 3
Thread Starter 

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 :)

post #2 of 3

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.

post #3 of 3
Thread Starter 
Oh my gosh why didn't I think if that before they are all great ideas thank you so much for responding
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