We dry-burn our caramel by slowly cooking down sugar until it lightly smokes and turns an amber color. This old-school method produces an intense caramel flavor. We then add hand-harvested sea salt from the coast of Brittany, France and fold into a chocolate ganache with a blend of Belgium chocolates.
No time to cook? Warm and pour over cakes, popcorn, pretzels, strawberries, brownies or ice cream. My personal favorite is pouring it over brownies.