(4) Blood Orange Caramels: Blood orange + bitter orange liqueur + 62% cacao dark chocolate + crushed hibiscus
(4) Maple Sugar and Walnut Caramels: Vermont maple syrup + chopped walnuts + 62% cacao dark chocolate + candied walnut
(4) New Mexican Pecan Caramels: New Mexican pecan + Madagascar vanilla + 45% cacao deep milk chocolate + Maldon salt
(4) Red Hawaiian Caramels: Madagascar vanilla + 45% cacao deep milk chocolate + red Hawaiian sea salt
Our proprietary chocolate is crafted specifically to support the ingredients we infuse with it to achieve a taste experience matching the storytelling. Our 72% cacao dark chocolate is one of our most intense and has a deep roasted vegetation, dried fruit and a touch of tart berry notes. Our 45% cacao deep milk chocolate is a roasted cacao with a dense caramel profile that is achieved through the caramelization of roller dried, whole milk during the conching process.
At the heart of our mission is creating luxury chocolate collections with responsibility to the environment that sustains our earth. We have been sourcing Fair Trade or Rainforest Alliance certified cacao for over 15 years. We are powered by 100% renewable energy and abide by a green purchasing of procuring only post-consumer recycled board and biodegradable materials. Our kitchen exclusively uses Organic cream and sugar.
"After hearing my Uncle John talk of our Exotic Caramels being passed around the table at dinner parties, I decided to acclimatize the packaging to serve as an instant swivel display for a migniardise tasting. This collection includes my favorite, unique pairings from Meyer lemon spritzers to Scotch and plums. Thanks JG!"
Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. We use exotic and ephemeral ingredients for all our products.
Keep this box of haut-chocolat in a cool, dry place until serving.
Consume by listed expiration date, 12 weeks from shipment.
Processed on equipment that also processes Milk, Soy, Wheat, Peanuts and Tree Nuts.