Dark chocolate with Guérande salt

Dark chocolate and a salty sparkle from Guérande

The dark chocolate with Guérande salt by Dolfin is a Belgian bar made from pure cocoa butter with 70% cocoa, refined with sea salt from the Breton coast. Not a sweet treat, but a tart cocoa given tension by a salty edge.

Dark chocolate with Guérande salt brings together two characters that enhance one another: the deep, tart cocoa of a Belgian bar and fine salt crystals from the salt marshes of Guérande. Dolfin folds the salt directly into the cocoa mass so that it isn’t just on top, but embedded in every piece. At the top of the ingredient list are cocoa mass, sugar, and cocoa butter; the Guérande salt accounts for 0.2%. A classic combination, here with a Belgian signature.

Tart cocoa and a salty crackle

Upon the first break, the bar snaps dark and clear, then the tart cocoa spreads out until a fine grain of salt shifts the tone.

70% cocoa gives the chocolate depth and a quiet bitterness that tastes of roasted aromas and dark fruits. It becomes velvety, spicy, and salty on the tongue, then the sea salt adds bright accents, here and there, like little lights against a dark background.

If you let a piece melt slowly, the dark fruit comes first, then the salt – a small choreography in two acts. Never so sweet that it loses its seriousness, and for that very reason, it is a companion for those who like it honest and profound.

Sea salt from the marshes of Guérande

The salt comes from Guérande in Brittany, where "paludiers" have been harvesting it by hand from the shallow salt marshes for centuries. Not an industrial road salt, but a sea salt with its own character, mineral-rich and less sharp than ordinary salt.

Dolfin calls its art "The Art of Blending" – combining pure Belgian cocoa mass with natural ingredients, completely without artificial flavorings. Instead of just sprinkling the salt on top, it moves directly into the liquid chocolate. This way, you don't taste it as a crust, but as a fine vein that illuminates the cocoa with every bite. This art of blending also characterizes the other Belgian chocolate bars in the assortment.

Belgian chocolate from Baulers since 1989

Dolfin has been crafting its bars in Baulers south of Brussels since 1989, in the heart of the Belgian chocolate land. Belgium and fine chocolate – they go together like no other pair.

In the workshops, everything revolves around the connection – spices, fruits, or even salt, always natural, always in pure cocoa butter. From this idea, an entire world of varieties has grown, which Jean-Jacques de Gruben has continued to expand year after year since taking over in 2007, from tart to playful. Since 2021, the "Cocoa Act 4" program has bundled work on people, planet, quality, and transparency. Craftsmanship with integrity.

A maritime motif for the summer edition

For the summer edition, this bar wears its motif on the outside: a maritime image that invites you on a boat trip across the sea. It fits the Breton sea salt as if it were a matter of course – coast, wind, and salt, here as an image, there as a taste. A greeting from the coast, even before the first piece breaks.

With espresso and as a topping for dessert

With a strong espresso, the salt lifts the roasted notes in the coffee and makes the sip rounder. As coarse shards, the bar cuts a fine figure over vanilla ice cream or chocolate mousse, and with a glass of robust red wine, the tart-salty edge becomes a wonderful counterpart.

Stored cool and dry, away from onions and spices, the cocoa retains its aroma for weeks. Those who prefer a sweet-salty path should reach for the salted butter caramel from the same series – both belong to the Belgian chocolates by Dolfin.