We originally came up with this recipe because our friend, who is a chef in SYV, wanted something to go with his Elk Tartar. It’s savory, dramatic, salty and extra sour. The activated charcoal gives it a beautiful marbled black and white interior and adds a nice depth to the flavor. Ever since then, it’s been our absolute best selling item at our bakeries and we always sell out. People will drive from LA just to get 6 of these and freeze them. It’s that good..