Our Secret

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.

Our Recipe

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Snag the recipe for our to-die-for skillet brownies with the purchase of any trio box!

Quick Bites

No time to cook? Warm and pour over cakes, popcorn, pretzels, strawberries, brownies or ice cream. My personal favorite is pouring it over brownies.

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