The tale of chocolate decadence meeting pure Australian milk - caramelised painstakingly by hand, creating a caramel ever so delicate and subtle.
Paired with a hint of sea salt and you have the recipe to what we could only describe as effortless.
Somewhat reminiscing of a beurre noisette - Blanc de Caramel is a chocolate that is truly different and simply refuses to be put in a genre.
Looking for some ideas or need some tips? We will be compiling a list of recipes and cooking tips for inspiration to help ease your way in the kitchen. (Including some from Hong Kong’s top chefs!)