Who doesn’t have sweet childhood memories of caramel? Hotel Chocolat have added a grown-up savoury twist to their caramel, without sacrificing the soothing comfort of the treasured golden delight. Imagine: oozingly soft caramel with a pinch of sea salt, sealed in creamy milk chocolate. This pairing is the ultimate luxury.
Salted Caramel was invented by Henri Le Roux, a French pastry chef from Brittany, who’s salted butter caramel with crushed nuts became a national favourite. It took a while for salted caramel to enter the mass market, but by the early 21st Century its popularity flourished.
Hotel Chocolat have perfected their salted caramel recipe. The touch of sea salt cuts the sweetness of the caramel and accentuates those malty caramel flavours. But the planning for this creation didn’t stop there. It took us three years to find the perfect balance of milk chocolate and soft caramel. Now that it’s here, it’s ready to be enjoyed at any time of the day for incomparable, soothing satisfaction.
Hotel Chocolat's heavenly salted caramel bullets introduce a sublime contrast of sweet and savoury, complemented by the rich and creamy 40% cocoa milk chocolate shell.
Hotel Chocolat was founded in 2004 to make luxury chocolate with three guiding principles – authenticity, originality and ethics. These remain central to the brand’s success today, and with its Rabot Estate cacao farm and locations across the UK and internationally, Hotel Chocolat connects the world of cacao agriculture with the decadence of top-quality chocolate.
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