We start by slow-cooking milk, cream, sugar and vanilla for over an hour to create a smooth textured soft caramel. Just before the pour we add soft butter and just the right amount of Mediterranean sea salt. This is Konny's "239" soft center caramel; rich, silky smooth and with an incredible depth of flavor.
The caramel is then hand-cut into small squares. Each is dipped in Octaaf Callebaut's recipe 811 dark chocolate, direct from Belgium. The taste profile of this chocolate is full bodied with fine top notes, an extremely well-balanced chocolate taste, smooth cocoa body and a pleasant intensity.