Translating a truffle into a bar took a lot of innovation, experimentation and perseverance. We don't simply add caramel flavour to a bought-in chocolate couverture and whack some salt into it. We start with fine flavour cocoa beans (that are ground) from 3 regions of Colombia (Santander, Huila and Tumaco). We conche them with cane sugar, milk and dried caramel. This hot and intimate conching of sugar, dairy and cocoa develops the exceptional flavours in these bars. We then add cocoa butter, grey salt and refine till silky smooth.