Our raw cane sugar, organic cream and pastured heirloom butter are simmered to the brink of burnt for a masterful caramel crunch. Our Swiss chocolatier drowns this golden alchemy in dark Ecuadorian chocolate with a sprinkle of Fleur de Sel de Guérande for mouth-watering good measure. Each malty-sweet crunch is deeply satisfying and impossible to resist.
The deep, intensity of Dark Salted Burnt Caramel reflects the rainforest from which it hails. Fortaleza sits at the edge of the Ecuadorian coast, where the world’s richest soil and the shade of the forest canopy create an ideal environment for native cacao.
