Since receiving Sated Magazine‘s first issue, I’ve bookmarked several recipes waiting for the right time to indulge. The Dark Chocolate Issue, Volume 0 Number 1, delivers 90 pages of stories as well as mouthwatering recipes like molten salted caramel chocolate cakes, lavender & pomegranate pots de crème, and drinks like turkish mocha chocolate.
First on my list was the Meyer Lemon & Sea Salt Dark Chocolate Tart. It’s fairly easy to make (even for me) with a sweet Meyer lemon crust and rich dark chocolate filling sprinkled with sea salt flakes and bits of candied lemon zest, what’s not to love? The recipe recommends using two-thirds 68% Guittard with one-third 91% Guittard, but try different combinations to find your favorite. For more recipes, you can order their Dark Chocolate issue here.