That salt and caramel is a good match is certainly not news. The Cracker Jack folks figured that out in 1893, after all. What is new is that in a day and age when we are inundated with messages about the dangers fat, sodium and sugar can play in our diets that this combination would be more popular than ever before.
Several years ago when Vosges launched their milk chocolate wrapped caramels topped with Hawaiian sea salt, a flavour trend was perhaps not born, but popularized and elevated to gourmet status. Since then chocolate and caramel have become the darlings of many recipe writers, pastry chefs and now, baristas.
What do you think? Are indulgences like this caramel and salt-topped hot chocolate an act of rebellion?