Tag Archives: caramel

melk karamell zeezout

tony’s chocolonely

A friend gave me this chocolate which she saw at Goldhahn und Sampson, a gourmet shop in Berlin that sells food, wine, cookbooks and kitchen utensils. Tony’s Chocolonely is a dutch fair trade chocolate maker based in Amsterdam. They strive to sell 100% slave-free chocolate and have set up long-term relationships with cocoa farmers in Ghana and the Ivory Coast.

What I haven’t quite understood is why they call it a “Belgian chocolate” when they are dutch chocolate makers, who work with African farmers.


This is a pretty big milk chocolate bar with caramel and sea salt. The bar is very thick but it’s easy to break along the ridges. The small caramel pieces slightly disturb the melt and the size of the chocolate somehow forces you to rather eat than melt the chocolate in your mouth. The pieces of caramel are crunchy, the chocolate is sweet with vanilla and honey notes and it has a nice amount of salt. It’s a sweet guilty pleasure, surely one of the better caramel sea salt chocolates I’ve tasted.


Belgische melkchocolade. Ingrediënten: suiker, volle melkpoeder, cacaoboter, cacaomassa, stukjes karamel (10%), zeezout (0,5%), sojalecithine (gegarandeerd gentech vrij). Cacaobestanddelen: ten minste 32%. 180g

Ingredients: sugar, whole milk powder, cocoa butter, cocoa mass, caramel pieces (10%), sea salt (0,5%), soy lecithin (guaranteed GM-free). Cocoa solids: 32% min. 6,3 oz

My friend bought it at Goldhahn und Sampson in Berlin. I don’t know what it cost there, it is priced at €2,63 at Tony’s online store.

Images by Axel Lambrette

chocolate bread

I have been looking for recipes that require a lot of chocolate because I need to reduce my chocolate stash that has been magically building up in the last months. So after baking my favourite brownies last week I searched for a new recipe and came across this chocolate bread. It is adapted from my Paula Deen.

chocolate bread
Prep time
Cook time
Total time
Yields: 25
  • 2¼ cups (280g) all-purpose flour
  • 1 (190g) cup sugar
  • ¾ cup (145g) caster sugar
  • ¾ cup (85g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup & 2 tablespoons (150ml) crème fraiche
  • ½ cup & 6 tablespoons (200ml) milk
  • 1 cup (340ml) vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1¾ cups (320g) chopped chocolate
  1. Preheat oven to 325° F / 162° C.
  2. Grease two loaf pans (total size: 18 by 4,5-inch (46x12 cm) and line them with parchment paper.
  3. In a large bowl mix the flour, sugars, cocoa, baking powder and salt.
  4. Beat in the milk, crème fraiche, vegetable oil, eggs and vanilla extract and mix until well combined.
  5. Add the chocolate pieces and pour the batter into the prepared pans.
  6. Bake in the preheated oven for 80 minutes and let cool in the pans for 20 minutes.
  7. Remove the bread from the pans and cool completely on a wire rack.



I added a caramel chocolate to the dark chocolate and the chocolate bread turned out nicely moist and slightly gooey.


blonde chocolate and sea salt

the chocolate society

The Chocolate Society was formed in 1991 by three chocolate enthusiasts. After 20 years the company was sold and then encountered some financial difficulties in 2009 and was then again sold to two new owners. These new owners, Duncan and Alasdair Garnsworthy (who has been trained by French chocolate makers Valrhona), decided to move the business forward by returning to its roots and now make fresh chocolates in small batches. Their small factory is situated in Somerset (UK) and they produce a range of luxury chocolate products, including fresh chocolate truffles, caramels, pralines, honeycomb, bars and more.

Since I am also partial to white chocolate, a friend recommended this bar. It is a “blonde” chocolate with Halen Môn Sea Salt. 


Blonde chocolate is a type of chocolate made by caramelising butter in the chocolate making process. The result is a sweet and creamy chocolate, similar to a white chocolate, but with a caramel flavour and colour. Without the salt it resembles a caramac bar, but much creamier and denser. Although the bar also contains vanilla, the buttery caramel flavour is much more prominent.  The amount of salt is satisfying and it complements this sweet caramel chocolate perfectly. Definitely one of my favourite bars.



Ingredients: blonde chocolate (min 32% cocoa solids, pure cocoa butter): cocoa butter, sugar, whole milk powder, dried skimmed milk, whey, butter, emulsifier (soya lecithin), natural vanilla extract, Halen Môn Sea Salt.

Zutaten: Weiße Schokolade (min 32% Kakaomasse, reine Kakaobutter): Kakaobutter, Zucker, Vollmilchpulver, Magermilchpulver, Molke, Butter, Emulgator (Soyalecithin), natürliches Vanille-Extrakt, Halen Môn Meersalz.

I bought this bar from The Chocolate Society’s online store. Price approx. € 5,60.

Images by Axel Lambrette

milk chocolate with caramel and fleur de sel


I actually wanted to start off with the salted chocolate that got me hooked but since I’ve eaten it all I have to wait for new supplies. In addition to finding and trying all salted chocolates I am also open to trying “related” ones, i.e. salted caramel and chocolates with salted nuts.

This bar is produced by Bovetti, an Italian chocolatier (the company is in France), who states on his website that all chocolates are made from top-grade raw materials, pure cocoa butter and without vegetable fat. Concerning fair trade issues, Valter Bovetti, together with some chocolatier friends, created an ethical trade association which sponsors cocoa plantations in São Tomé.bovetti


The chocolate which was visible through the window looked fatty and the caramel looked gluey. Not very appetising. Unfortunately this chocolate actually was as disappointing as it looked and reminded me of little more than standard Milka chocolate. It was very sweet and somewhat soulless. I didn’t taste even a hint of salt, but that might be just me, because I prefer a strong salty taste. The caramel pieces were sticky and chewy rather than smooth and buttery. Though this is not a chocolate I would buy again, my two friends who tried the chocolate with me, happily seized the bar and gobbled it up within minutes.



Ingredients:  minimum 38% cocoa (cocoa solids and cocoa butter, milk powder, sugar, vanilla), caramel aroma 7% (sugar, glucose syrup, milk powder, butter, salt, caramel colouring).

Zutaten: Kakao 38% mind. (Kakaomasse und Kakaobutter, Milchpulver, Zucker, natürliche Vanille) natürliches Karamellaroma 7%, (Zucker, Glukose, Milchpulver, Butter, Saltz, aroma, Farbstoff Karamell) (sic!)bovetti_3

This bar is available at various online shops. I bought it from Schoko Galerie, a small shop with a good selection of chocolates in Berlin. Price approx. €4,50.

Images by Axel Lambrette (thank you!!!)