Twelve hand-rolled truffles, each hiding a core of liquid salted caramel inside a shell of single-origin milk chocolate. The salt hits first, then the butter, and then the chocolate closes it out in a slow, warm finish that stays with you.
The caramel
We cook the caramel in small copper pans, pulling it from the heat just past the point where most recipes tell you to stop. That extra thirty seconds at the edge of bitter is what gives our filling its depth — a toasted, almost smoky sweetness that cuts through the richness of the chocolate shell. We whisk in cultured butter and a generous pinch of Maldon salt while the caramel is still molten, then let the batch cool slowly so the texture stays pourable at room temperature.
The chocolate
The shells are tempered milk chocolate from a small estate in Ghana — roasted darker than most milk chocolates, with malt and dried-fruit notes that complement the caramel rather than competing with it. Each truffle is hand-dipped, tapped clean, and topped with a single flake of sea salt before the shell sets.
Storage
Keep refrigerated and bring to room temperature fifteen minutes before serving. The caramel centers are at their most luscious when they’ve had a moment to warm up — cold straight from the fridge, they’re pleasantly chewy; at room temperature, they flow.
Gifting
The truffles arrive in a twelve-count kraft box with a magnetic closure, wrapped in a branded belly band. Tuck a handwritten note into the box lid for corporate gifts or personal occasions — we’ll include a blank card at no charge.
Salted Caramel Truffles are our most-gifted product. They ship Monday through Wednesday with cold packs during warmer months to ensure they arrive in perfect condition.