Milk Chocolate with Caramel Chocolate Drops, Fleur de Sel, Caramel Pieces and Bourbon Vanilla

Milk Chocolate

• Caramel Chocolate Drops
• Fleur de Sel (Sea Salt)
• Caramel Pieces
• Bourbon Vanilla

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Price: $10.35

Toppings

Caramel Chocolate Drops

Caramel is created by heating sugar until it melts. If you’d like to make caramel at home, all you need is sugar and a heating source of at least 302 degrees. The sugar will change color and soon its flavor will, too!

Fleur de Sel (Sea Salt)

This white “gold” celebrates its comeback with chocri! We source our fleur de sel from Portugal, so strictly speaking it is "Flor de Sal". Both terms mean "Flower of Salt", and this hand-harvested sea salt is one of the most expensive. It is collected by workers in the Atlantic in so-called "salt pans". If you look at a big heap of fleur de sel, it is often slightly grey because of the minerals contained in it. Most importantly though, it will taste fantastic on your chocolate bar.

Caramel Pieces

Toffee is a buttery version of caramel. Caramel itself is nothing else but sugar heated slowly to 340°F. That's pretty hot, as everyone knows who tried this at home before and burned their fingers because the caramel smells so tasty. But don't worry - the toffee pieces on your chocolate will have cooled down by the time you get them. Although your chocolate bar will still be "hot", only in a different sense.

Bourbon Vanilla

Vanilla and Chocolate have a lot in common. Both are very demanding plants in cultivation and harvest, making vanilla the second most expensive spice after Saffron. Also, among the early fans of Vanilla were the Aztecs, who named it “black flower”. We at chocri use only the best kind of vanilla: real Bourbon Vanilla, which is only grown on Indian Ocean Islands such as Madagascar, the Comoros and Réunion, formerly the Île Bourbon.