Henri Le Roux designs caramels according to the seasons, here is an example of assortment: tatin (caramelized apples), Orange-Ginger, tea, bitter chocolate, Pineapple-Pink peppercorns, blackcurrant, raspberry, buckwheat, Pina colada, Christmas Spices, chocolate-orange, the famous CBS and the brand new strawberry & Timur Pepper from nepal caramel... Assortments depend on the season.
5 sizes are available, from 250g to 1kg.
Taste our caramels as quickly as possible after their purchase: the quicker they are consumed after making, the more unctuous and fondant.
Beware! Preservation: 1 month
Chocolates and caramels are fragile... Don’t wait to enjoy them, they won’t last for ever! Avoid temperature variation. The ideal for preservation is between 14° and 18°C, and between 20° and 22°C for tasting. Remove them from any heat source and humidity. Never put in a fridge - the cold and the odours are damaging...