ST Alpha - "I think coarse is the texture you want. And I just happened to be in the spice section of my Walmart and there was black Hawaiian -- nm" (Reading a Post)

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In response to "So if I were making sea salt chocolate candies, I'd use coarse regular sea salt probably right?" by sycor

I think coarse is the texture you want. And I just happened to be in the spice section of my Walmart and there was black Hawaiian -- nm

Posted by crash davis (aka crash davis) Oct 17 '17, 10:10

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Responses:

Having never used anything but regular salt, is there a big difference in the taste of pink and black and regular sea salt? - sycor Oct 17, 10:16 6
- Just get some regular white sea salt and I think you'll be amazed by the difference between it and regular iodized. - crash davis Oct 17, 10:19 5
  - Yeah for the candy I figured the white would be fine. I bought fine and coarse but haven't used them yet. - sycor Oct 17, 10:23 1
    - as below I like the black on beef, but pink would work well too -- nm - crash davis Oct 17, 10:25
  - the IM is referring to the difference between black and pink and white -- nm - crash davis Oct 17, 10:20 2
    - My experience is much more limited, I feel like pink draws out flavors and fats a bit more. Put some pink on a steak or with your bread+butter, and - Flavorize Oct 17, 10:23 1
      - yeah, the reason I go for black instead of pink on steaks is visual -- nm - crash davis Oct 17, 10:24

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