Creamy, chewy caramel covered in Ecuadorian heirloom dark chocolate, sprinkled with Black Lava Salt.
These are made with using the best ingredients, organic whole milk, organic butter and no corn syrup. It is more work but the great taste makes it worth the effort.
chocolate (cacao, organic cane sugar, cocoa butter, soy lecithin), caramel (organic whole milk, tapioca syrup, organic cane sugar, organic butter, sea salt, sunflower lecithin, vanilla, baking soda), black lava salt (sea salt, activated charcoal)
Allergy statement: contains: milk, soy.
manufactured on shared equipment with products containing milk, eggs, wheat, peanuts & tree nuts
NET WEIGHT: 240G (8.46OZ)
Our caramels are best if consumed immediately as they do not include preservatives or artificial flavors. For optimal freshness and flavor, please enjoy your caramels within 30 days.
Store your caramels out of direct sunlight, in a cool, dry place between 54-68°F. Wine cooler may be a good way to store them (some swear wine and chocolate are inseparable.) Some basements may provide this type of temperature.
Store your chocolates away from strong odors as it will absorb flavors, good or bad flavors.
To avoid chocolate bloom*, please do not place your chocolates in the refrigerator without reading this completely.
While we generally advise against refrigerating chocolates, there may be some instances like heat and humidity where refrigeration is the only way to maintain the integrity of your chocolates.
If you do need to store your chocolates in the refrigerator, we recommend protecting them by placing the box inside two airtight plastic bags, removing all the air and fully sealed. Stored in this way, we recommend enjoying refrigerated chocolates within 30 days.
When enjoying refrigerated chocolates, we suggest keeping the box inside the two sealed plastic bags until the entire package comes to room temperature; this process will take about two hours. This will mitigate condensation on the chocolates and sugar bloom*.
Chocolate is best eaten at room temperature, allowing it to melt in mouth to get the best enjoyment of all the different flavor notes. When eaten slowly it can be a better experience, much more satisfying and less consumption.
*Chocolate bloom - there are two types. Fat bloom is where white streaks of cocoa butter separation appear in the chocolate. The second type is sugar bloom, where the sugar molecules grab the water molecules. Bloomed chocolate is still edible but it could alter the taste and texture.
winner - Good Food Awards, San Francisco
silver - Academy of Chocolate, London