Marks & Spencer's Milk Chocolate with Sicilian Sea Salt comes elegantly packaged as a 100g bar. Unlike it's Swiss Milk Chocolate, its format is of smaller, but much thicker squares, which results in a different kind of experience while eating. For example, the melt is slower, so it does not have quite the same creaminess; at the same time, however, the intensity of its flavour increases, which is the main focus here.
Salted chocolate is very popular, and somehow brings out that extra dimension of flavour. But how much salt is actually needed? I was surprised by the answer.
Upon examining the nutritional information on the back, I discovered that it contained 0.18g of salt per 100g. Compare this to their Swiss Milk, which contains 0.15g. There is only a 0.03g difference, but it makes a significant change. Perhaps it is also the type of salt used (sea salt instead of table salt) that makes such an impact or the fact that the cocoa solids content is 2% lower at 36%, allowing for the salt to feature more prominently. Whatever the reasons may be, it is pulled off to great effect.