Paul's recipe of handmade chewy salted caramels with a hint of espresso and hand dipped twice in imported 64 % dark couverture chocolate, topped with flecks of sea salt providing an indulgent and satisfying experience.
Paul's recipe of handmade chewy salted caramels with a hint of espresso and hand dipped twice in imported 64 % dark couverture chocolate, topped with flecks of sea salt providing an indulgent and satisfying experience.