Caramels with Sea Salt from Camargue 95g

€8.50

You are in for a treat.
On your screen - the only caramel in the world crafted with extra virgin olive oil from Provence. It’s reflected in the taste with a buttery yet herbal flavour - un vrai délice.

Did you know that the ubiquitous Salted Caramel was created by a French chocolatier Henri Le Roux in Bretagne only in 1977 and gained the title of “The best candy of France” at the international confectionary salon in 1980? He used salted butter - the signature ingredient of Bretagne. Here we have a solid Southern response: Scrap butter - get the olive oil fresh from the press. Salt? Bring some over from Camargue across the road.

Each box contains 12 individual pieces.

Ingredients: sugar (France), glucose syrup, whole milk powder, extra virgin olive oil 5% (France), water, Sea salt from Camargue 0.9%, dextrose, emulsifier: sunflower lecithin, anti-caking agent: sodium bicarbonate. May contain traces of nuts.

You are in for a treat.
On your screen - the only caramel in the world crafted with extra virgin olive oil from Provence. It’s reflected in the taste with a buttery yet herbal flavour - un vrai délice.

Did you know that the ubiquitous Salted Caramel was created by a French chocolatier Henri Le Roux in Bretagne only in 1977 and gained the title of “The best candy of France” at the international confectionary salon in 1980? He used salted butter - the signature ingredient of Bretagne. Here we have a solid Southern response: Scrap butter - get the olive oil fresh from the press. Salt? Bring some over from Camargue across the road.

Each box contains 12 individual pieces.

Ingredients: sugar (France), glucose syrup, whole milk powder, extra virgin olive oil 5% (France), water, Sea salt from Camargue 0.9%, dextrose, emulsifier: sunflower lecithin, anti-caking agent: sodium bicarbonate. May contain traces of nuts.

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About the Artisans:

Tucked away in the hills of Provence, “La Caramelerie de Mane” has been handcrafting caramel with extra virgin olive oil since 2008— a unique twist on tradition. Each batch is cooked in copper cauldrons and shaped by antique machines in a historic 18th-century building, now home to a butterfly refuge. Want to learn more about this and other artisans? Visit our Artisans page.

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