Dark Chocolate Caramels
The grown up version.
- CategoryChocolate
- First appeared1900s
- CountryBritain
- How it is madeEnrobed or coated in chocolate
What it is
A soft caramel in dark chocolate, less sweet and more bitter than the milk version, which lets the caramel come through more clearly.
Taste
Where it comes from
Dark chocolate has swung in and out of British favour for a century, treated as a luxury in the Victorian era, unfashionable through the milk chocolate boom, then rehabilitated from the 1990s onwards as tastes moved towards higher cocoa percentages. A dark chocolate caramel is the version people buy for themselves rather than for children.
What it's made of
A soft caramel of sugar, glucose syrup, condensed milk and butter, enrobed in dark chocolate with a minimum cocoa content, usually around fifty eight percent.
Ingredients and allergens
Ingredients
Glucose Syrup, Chocolate 20% (Cocoa Mass, Sugar, Cocoa Butter, Emulsifiers: <strong>Soya</strong>, Sunflower, Rapeseed Lecithin; Flavouring, Minimum Cocoa Solids 58%), Sweetened Condensed <strong>Milk</strong> (<strong>Milk</strong>, Sugar), Sugar, Palm Oil, <strong>Butter</strong> (<strong>Milk</strong>, Salt), Emulsifier: Rapeseed Lecithin, Salt, Flavouring
Allergens
Contains: Milk, Soya
