Thanks for the ideas, Clay -- I just might try the sunflower seeds and smoked salt. I did consider blending the Tanariva with a darker chocolate. Alas, I am out of Guanaja but I guess I could try blending it with E. Guittard's LEtoile du Nord, which I have plenty of. Cheers!
I've got a nearly full 3Kg bag of Valhrona Tanariva -- but I'm not liking the Tanariva as much as I thought I would -- it's overly caramelly and cloyingly sweet. Any suggestions on what I can use it for? It's has too prominent a flavor to work as a couverture for any but the most neutral or saltiest of fillings. I'm thinking salty nut clusters or bark with salty inclusions. Please advise. Thanks!
