The trend for salted caramel is still raging, having percolated from our atelier to other chocolatiers and eventually to sweet sections of multiple retailers. Whilst we are flattered to have ignited this love for all things salted caramel in Britain, we have to give credit due to its birth place, Brittany. Breton Kouign Amann names a round crusty cake layered with salted butter and sugar baked to puff up the dough and caramelise the sugar. This heart- attack- in-a-cake sparked the wide use of salted butter in Breton pastry and confections. To balance the sweetness of the caramel and chocolate for our truffles, we chose unsalted butter and added grey unrefined salt. A decade on, our original liquid salted are still the bees' knees. To be a salted caramel God or Goddess, splash our sauce, the dinner party best kept secret, on any humble dessert to make it magnanimous. Or serve some of our festive spiced figs salted caramels.
In Nigella's own words: