Salt tends to enhance tastes, and make flavors pop, and is used in many foods for this purpose. Even most sweet foods, desserts or baked goods, will have some amounts of salt added for this purpose. Some certain kinds of salts - including many kinds of sea salt - are also called out for additional tastes or textures, caused by trace minerals or crystallization patterns - such are usually known as finishing salts, since dissolving looses many properties (including texture, and some elements of taste which are easier distinguished in concentration). I would assume Atlantic salt is one of these finishing sea salts.
Also, contrasting flavors and/or textures are fairly common in cooking - in this case, sweet and salty. This often seen in savory dishes (sauces for meats, for example) where sweetness is added - sometimes quite a bit - even though the resulting dishes are generally considered savory. And while such foods quite different from foods without that added sweetness, if well balanced they can be well received.
A sweet-with-salt, like salted chocolates, or salted caramels, is very different from a pure sweet taste. It isn't inherently better or worse, just different. Too much sweet can overwhelm the tongue (one reason milk, rather than juice, is favored with many kinds of desserts), and adding salt to that sweet cuts the sweetness, adds flavor and contrast, and also adds texture as large grains of finishing salt, often sea salt, are used rather than fine dissolved salt. The result can be very pleasant to some.
Also, while your example is a sweet with salt added for contrast, it may be worth noting that chocolate is not itself inherently sweet, but generally has a more bitter flavor profile (unsweetened chocolate) and so can be easily used in savory dishes - for example, Mexican mole sauces. Sweet chocolate is very common, yes, and tastes very good, but the base flavor can certainly take salt without trouble - and the less usual pairing can increase the novelty factor and the pleasure one takes in the salt and chocolate pairing.