Our blonde bar brings a luscious golden colour and intense caramel and biscuit flavours to white chocolate. This process of caramelisation called the Maillard reaction, first happened serendipitously by leaving white chocolate to melt for too long in a bain-marie. Our bar however is the result of many experiments culminating in the addition of caramelised pancake pieces to boost toasted notes, pistachio nibs to bring earthy notes and a hint of Scottish sea salt, naturally evaporated through thorn towers, to balance sweetness.