BOC004
A caramel that decided to take the unexpected route.
I love caramel, but I love it even more when another ingredient brings an element of surprise. With passion fruit, we get a contrast I often look for in our creations: the round sweetness of caramel and a lively, fruity, slightly tangy note.
It’s a flavour that wakes up your taste buds without losing the comforting character of a good caramel.
Its spreadable texture is delicious on brioche, crêpes, or toast. Warm it gently in a bain-marie or microwave, and it becomes an indulgent sauce for ice cream, fruit salad, or a chocolate dessert.
I especially love this recipe because it captures the spirit of our fine chocolate fillings in a jar you can open whenever a craving strikes.
With a label designed to complement our soft caramel collection, it adds a touch of colour and originality to your assortment.
A generous assortment is an invitation to come back.
At Chocolat Boréal, we believe variety and abundance are part of the shopping experience. A well-stocked display encourages customers to discover several flavours, enjoy a little variety, and return for their favourites.
Keep this spread in your assortment and reorder before running out: every customer who comes back for a favourite is an opportunity to build lasting loyalty.
MA/BB : 1 YEAR
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.
