handcrafted caramels made with love in Tasmania
Using the finest of Tasmanian dairy products these salted caramels are pure indulgence.
We use Callebaut Finest Belgian Chocolate – 100% ethically sourced.
And of course, none of our gourmet treats would be complete without a pinch of pure Tasmanian sea salt flakes to enhance all of these wonderful flavours.
This is a 100% natural gourmet caramel creation and doesn’t contain any artificial flavours or colours.
Our caramels are MADE TO ORDER, and this can take between 1 and 4 days (not including weekends or delivery time).
Our caramels are poured and cut by hand, and therefore may vary slightly in weight and finish. Weights given are a minimum.
Manufactured on shared equipment with products that may contain soy, milk, eggs, gluten, wheat, peanuts or other allergens.
| Belgian white chocolate
about our ingredients
You can be assured that all of our chocolates are all made with the highest possible quality ingredients.
Consideration for the environment also goes into each and every choice we make – from the obvious ingredients and packaging right through to the choice of cleaning products used in our facilities.
Our chocolate creations are made with Callebaut Finest Belgian Chocolate. With our choice of chocolate we directly support fair-trade and ethical practices. By choosing Callebaut®’s Finest Belgian Chocolate, we have chosen sustainably grown cocoa and a company that truly supports the farmers! The great taste comes from Callebaut’s over 100 years of chocolate making expertise: in local selection and sourcing cocoa beans, in blending and roasting the beans, and in refining and conching the chocolate.
This chocolate contains raspberries grown and freeze dried in Tasmania. During the process of freeze drying only the moisture content disappears, the unique flavours stay in a concentrated form as does the valuable vitamins and minerals. The fruit made this way does not contain any added preservatives, sugar, artificial colouring or flavours.
The cocoa beans that make up the base of our premium chocolate have distinct flavours that can be enhanced with the right seasonings. In this chocolate we use Tasmanian grown jalapeno chilli. This spice is intense with essential oils so we take care to use it in small amounts – more of a hint or suggestion (you could say “a pinch of”).
We use exclusively Tasman Sea Salt harvested from the pristine, nutrient rich waters off the east coast of Tasmania. This salt contains an abundance of naturally occurring trace minerals. It is rich in potassium with lower sodium levels than many other salts.
We tend toward salt minimalism. Just a pinch of salt will accomplish the objective here, which is to make the chocolate more chocolatey and to enhance all of the other wonderful flavours in this gourmet chocolate.
Of course, our chocolates never contain any preservatives or additives, so be sure to eat them while they’re fresh!
We include a “best by” date (approximately 4-6 weeks) that will ensure that your chocolate eating experience is the best it can be.
If you can resist the temptation to eat them straight away, below are our suggestions for keeping your chocolates at their best.
tips for storing your chocolates
If you can avoid it, don’t refrigerate. Chocolate absorbs odours of whatever’s in the refrigerator. Moisture in the fridge can also lead to “sugar bloom,” meaning the sugar rises to the surface and discolours the chocolate (which has no effect on flavor, but doesn’t look very appealing).
So instead of the fridge: Store it in a cool, dry place. When chocolate is kept at a consistent temperature below 21°C (ideally between 12 and 18°C), and at a humidity of less than 55%, the emulsion of cocoa solids and cocoa butter will stay stable for months.
But even in a cool, dry place seal your chocolates in an airtight and light-proof container, because:
* cocoa butter picks up the smell of whatever’s around it
* oxygen causes oxidisation that changes the flavours (and not in a good way!)
* sunlight and artificial light may cause changes in flavour just as oxygen does.
hot weather and longer term storage
Sometimes, you have to refrigerate. Summer’s hot, and not everyone has air conditioning. But before you put chocolate in the fridge, first wrap it tightly (vaacum packing is ideal if you have that option) to protect against odours and condensation, then seal it in an airtight container.
When you take it out, let it come back to room temperature before unwrapping.
This will keep your chocolates edible for anywhere from three to six months.
if you need to store it even longer
For durations of six months to a year, the freezer is your best bet.
Follow the instructions above for placing your chocolates in the refrigerator. After a full 24 hours move the container from the fridge to your freezer (this avoids temperature shock, and helps preserve texture).
To remove from the freezer — just reverse the steps – Move the chocolate from the freezer to the fridge and wait a full 24 hours. Then remove from the fridge and let come to room temperature before you finally unwrap it.
Always eat your chocolate at room temperature!
FREE standard shipping for orders over $75.
STANDARD SHIPPING: This product is shipped within Australia for a flat rate of $10.00. Delivery time will be between 3-7 days depending on your location.
EXPRESS SHIPPING: During periods of hot weather you can choose the flat rate express option for for $20.00 (2 day delivery). Please read the very important information on hot weather protection here.
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