Nos caramels

CARAMEL

Where does caramel come from ?

Caramels are products made of sugar, glucose syrup and fat (milk, butter, cream or other.)

Hard caramel, soft caramel, fudge, toffee are different from each other by their proportions and their constituent and by their texture. The caramelisation of milk and sugar gives it its colour and its specific taste.

The law requires a minimum of 6% fat coming from milk, to get the name of caramel. Milk, butter, cream caramels must contain only fat coming from these ingredients.

Caramel could also contain a variety of elements either to improve quality, or flavour such as dried fruit, chocolate, coffee, vanilla, salt, crystallized fruit or fruit pulp.

Churn Butter Caramel from Charentes-Poitou (A.O.C.)

The favorite butter of all chefs is butter from Charentes-Poitou (A.O.C.) : (Indication of Origin and guarantee of high quality butter)
This caramel, whose taste lasts a long time in the mouth is remarkably well-balanced.

Did you know that ?

Butter from Charentes appeared at the end of the XIXth century, because of the transformation into pasture of the vineyard of "Aunis" devastated by phylloxera.

Salted butter caramels

In Normandy At sea salt and alcohol : "Pommeau de Normandy", it represents with dignity this fine region, where salted butter is the symbol of gastronomy.	In Brittany Rich and soft, sweet and salted. The richness in butter (17%) and the flavour of the salt from "Guérande" makes it delicious. All Breton say that : "It's soft hard and a great nature !"	In Camargue Under the Mediterranean sun was born the wine : "Muscat" and salt from Camargue : "la fleur de sel". We have associated them in this soft butter and fruity caramel.	In Alsace-Lorraine We have associated Mirabelle plum and salt from Lorraine to develop "Le caramel au beurre à la mirabelle et au sel de Lorraine" (Made like in the old day from the salt marsh "Einville au Jard")	In Charentes Fruit of soil, it associates the butter from "Charentes-Poitou" (A.O.C.), "le Pineau" from Charentes, and "la Fleur de sel". He is calling "Fleur de Caramel®".

Ginger bread caramel

with sugar, and honey, it combines the sweetness of honey and butter with the spicy flavours of ginger bread. To catch again the flavours of our childhood!

Caramel coated with chocolate

Coated with black or milk chocolate it is essential in out assortments of chocolate and sweets.
You can also find it in lollipop shape coated with chocolate for the pleasure of the younger people.

Butter and fruit caramel


Dried fruit Dipped in vanilla or chocolate caramel, grilled nuts give birth to "La réserve de l'écureuil®". An honey caramel, pistachio, almonds, nuts and currants : this is "Le Mendiant®".	Woods and mountains fruit "Caracassis®" : a flavoursome mixing of blackcurrant and vanilla. "Caramyrtille" : a flavoursome mixing of blueberries and vanilla. "Caraframboise" : a flavoursome mixing of raspberries and vanilla.	The southern flavours Fig caramel: associates part candied fig from "Solliès", and the meringue and a soft caramel. The Apple-Crumble : it's a delicate mixing of biscuits and candied apple.	The Gewürztraminer marc and the currants. Refinement and subtlety for the raisins and the Gewürztraminer marc dipped in a butter caramel : it has been awarded the last "Ruban bleu" of the Millennium in "Intersuc" award : international exhibition of confectionery award of Paris

Raw-milk caramel with fresh cream.

The pleasure of yesteryear and today flavours, the pleasure of real taste.

It's the birth of a great caramel with a 100% natural flavour :
    - Vanilla flavoured bourbon clove from Reunion Island
    - The hard taste of infusion of pure Arabica coffee.
    - The great taste of Guayaquil cocoa from central America and Ivory coast. Some 100% pure paste cocoa and cocoa butter.

... AND IT DOESN'T STICK TO YOUR TEETH !

How to recognise a good caramel ?

The look, the colour :
Caramel must be a little shiny and have an homogenous colour.
The consistency :
Caramel must be creamy soft, and melt slowly on the tongue.
The flavour :
Caramel have delicate taste of caramelized taste. Its different milks and butters used and the occasional addiction of aroma will perfect this balance.
Our commitment :
All our raw material are guaranteed without GMO : that is to say without Genetically Modified Organism.

How to keep them ?
Caramel doesn't need any special care, but avoid too wet a place. To appreciate whole flavour, eat it in the 2 months after your purchase at a temperature between 20°C and 25°C (293,16°K and 298,16°K) .