Our original sea salted caramels, invented in 2003 by Gerard Coleman for Gordon Ramsay’s menu at Claridges, contain a sweet liquid caramel with a pinch of Noirmoutier Island’s grey salt, captured in a cocoa dusted shell of intense dark chocolate.
They are our bestsellers, copied by every other chocolatier, but we still think our originals are the best. Why? The pure untreated grey salt, harvested by hand from clay marshes since medieval times, holds a wealth of minerals and trace elements that enrich its rich taste. It is the balance of flavours - sweet, saline and mineral - and of textures - crunchy, liquid and velvety - that make these salted caramels our most famous creation.