Caramel is sugar that's allowed to change, run a little wild... our version is golden, buttery, creamy with a soft chew and a little stretch. The sharp fresh flavours of citrus are a perfect counterbalance.
All Spring we will releasing flavours from a citrus exploration- melt a citrus into a buttery base of caramel, enrobe the whole thing in chocolate and match it up to a salt.
FIrst 2 releases are:
Pink Grapefruit Caramels with Pink Himalayan Salt
Grapefruit is the love child of the Jamaican sweet orange and the Indonesia pomelo. Richly tart and fresh this grapefruit oil is cold pressed from the rind.
The matching Himalayan salt is a pretty hue of pink, just a twinkle to melt the energizing flavours of the pink grapefruit and caramel together. Enrobed in dark chocolate.
Wild sweet Orange Caramels with Orange and Lime salt.
This orange oil is cold pressed from the rind of sweet oranges (Citrus Sinensis). The trees are free growing all over Dominican Republic, the fruit wild harvested.
The orange lime salt is from the folks at Vancouver Island Salt Co. Their salt is harvested in small batches from the cold clear waters of Vancouver Island. Enrobed in dark chocolate.
Packed up into a gift box each caramel is wrapped up like a Spring flower. Perfect temperature to eat caramels is at room temperature.