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 Noirmoutier Island’s salt. A decade on, our original liquid salted are still the bees' knees.
Our beloved salted caramels are getting greener. Not that we have changed our famous recipe, created for Gordon Ramsay at Claridge’s, but rather that our packaging is now plastic free with our new cotton drawstring bags, courtesy of Bags of Ethics. These are made of 100% recycled material – eco-friendly and reusable. Moreover, our tamper labels and inner bags are now completely compostable, so you can feed your garden as well as yourself.