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Immerse yourself in a chocolate experience that is both sweet and savory with our bar with salted caramel filled. This delicious creation is a symphony of flavors where the sweetness of caramel meets the richness of chocolate, creating a perfect harmony for the taste buds.
Chocolate type: DARK 64%
Filling: Salted caramel
Collection: Gourmet
Packaging: Fully recyclable
Weight: 85gr
My mouth is watering just writing this description. And I’m not even exaggerating.
Some recipes don’t need a long introduction. Dark chocolate, salted caramel, and a generous filling… you can probably see where I’m going with this!
This bar captures everything I love about our fine chocolates and our salted caramel spread, but in a format you can break into pieces and savour at your own pace.
The dark chocolate brings character, the smooth caramel brings all its indulgence, and the fleur de sel creates that sweet-and-salty contrast I find very hard to resist.
It’s genuinely one of our most indulgent bars. The kind of chocolate that makes you say, “Just one square,” while knowing perfectly well it probably won’t be the last.
For your boutique, it brings together two favourites among chocolate lovers: dark chocolate and salted caramel. A familiar combination, made especially generous in this filled format.
A generous assortment is an invitation to come back.
At Chocolat Boréal, we believe variety and abundance are part of the shopping experience. Display our Gourmande bars together and encourage customers to discover different textures, fillings, and flavour combinations.
Keep their favourites in stock: when people find a treat they love, they rarely come back for it just once!
For over twenty years, Ludovic Fresse has been an independant master chocolatier.
With his wife Florence, they started Chocolat Boréal in 2017, as a small business engaged in its community, with values that would represent them and that would make their children, Édouard and Claire, proud.
The aim of Chocolat Boréal is to transmit the passion and know-how of fine chocolate making to future generations, while having the smallest environmental impact possible.
