The sea salted caramels Artisan du Chocolat's founder made for Chef Gordan Ramsay in celebration of the opening of his new restaurant at Claridges in London were the inspiration for this bar. Dark chocolate was paired with a sweet liquid caramel beautifully balanced with grey sea salt. It took a lot of experimentation to deliver the same taste experience in bar form. Cacao from 3 regions in Columbia (Santander, Hula and Tumaco) are slowly conched with cane sugar and dried caramel, marrying the flavors over several days. A touch of the grey salt, hand-harvested since medieval times in the marshes of Noirmoutier, Wales sets perfectly tempers the rich caramel and complex chocolate.
Ingredients: Cocoa beans, sugar, cocoa butter, dried milk, whey, butter, sea salt, soya lecithin (emulsifier), natural flavors
Nut-Free, Gluten Free
Irish born pastry chef Gerard Coleman worked in Dublin, London & New York before deciding to focus solely on chocolate. He trained in Brussels with famed chocolatier Pierre Marcolini to hone his skills. His innovative chocolates have been served in Gordon Ramsay’s restaurants and on the Concorde.