Caramel Chocolate

Whether you're searching for a sweet, yet perfectly salted caramel or a classic chewy caramel enrobed in either smooth dark or creamy milk chocolate. We promise you'll be more than satisfied, whichever recipe you choose. Whether it's our classic caramel drops or our traditional chewy milk and dark chocolate caramels. Our salted caramel truffles or the ultimate caramel chocolate lovers selection - even our caramel infused loose leaf tea. Each product has been hand-picked and packed in our luxury packaging. Whether it's a ribbon tied gift bag or one of our luxury gift boxes that are perfect for gifting (even if it's a gift from you to you!)! Our options are endless and we are certain you will find something to satisfy your tastebuds. Caramel and chocolate go so well together because of their complementary flavours and textures. Caramel has a deep, buttery sweetness with slightly burnt, toasty notes. Chocolate (especially dark or milk chocolate) has bitter, rich, and slightly fruity or nutty undertones. Together, the bitterness of chocolate balances the sweetness of caramel, creating a more complex and satisfying taste. Caramel is smooth, chewy, or gooey. Chocolate can be creamy, snappy, or melt-in-your-mouth. The combination of soft caramel with the solid or creamy texture of chocolate makes for an enjoyable mouthfeel. Caramel’s origins trace back to early Arabic civilizations around 1000 AD. Historians believe that Arab confectioners first created caramel by melting sugar and water, producing a hardened, crunchy form of caramel known as "kurat al milh" (translated as "ball of sweet salt"). A short evolution of caramel starts in with Arab Traders (1000s AD). They introduced early caramel-making techniques as they traveled across Europe and Asia. Next to Medieval Europe (1100s–1500s). European confectioners refined caramel-making with the introduction of dairy, leading to smoother, richer variations. Then to 17th Century America. Early American settlers made caramel using sugar and water, sometimes adding fat or milk for a softer texture. Finally to 19th Century France where French confectioners perfected butter caramel, giving us the modern creamy caramel used in many desserts today.