Milk chocolate with salted butter caramel

Salted Caramel in Milk Chocolate, a Winter Greeting from Belgium

Dolfin’s milk chocolate with salted butter caramel is the winter edition of the Belgian bar. 37% cocoa, 10% caramel made from cream and salted butter, plus sea salt. A sweet melt with a salty edge, wrapped in a skating scene.

Milk chocolate with salted butter caramel brings together two opposites that complement each other perfectly: the soft melt of Belgian milk chocolate with 37% cocoa and crunchy pieces of caramel, cooked from cream and salted butter. A touch of sea salt adds the edge. Dolfin does not place the caramel on top, but folds it into the mass, so that every piece tastes the same. The chocolatier's winter bar, packed in a picture of ice and mountains.

First cream, then salt, then caramel

The bar melts milkily on the tongue until a piece of caramel crunches in between and responds with a salty spark.

37% cocoa makes the milk chocolate soft and creamy without it becoming sticky. The caramel adds structure, sometimes creamy, sometimes crunchy, sometimes salty. Sweet, buttery, salty – this triad keeps every bite interesting and makes you want the next. The finish leaves behind a warm buttery note, to which the salt gives its length. The bar weighs 70g and breaks into handy strips, good for sharing and even better for not sharing.

Ten percent caramel made from cream and butter

The salted caramel makes up 10% of the bar and is cooked from sugar, cream, and salted butter, rounded off with sea salt.

Unlike the summer edition of the same variety, this bar makes do with simple sea salt, not Breton Guérande salt. A small difference you can taste: the salt is rounder, less mineral, and leaves more room for the caramel.

Dolfin calls this art of blending The Art of Blending. Natural ingredients go directly into the Belgian cocoa mass instead of lying on top. "Caramel au beurre salé" is also on the packaging, just as French cuisine has always called it. Those looking for the Guérande pinch will find it in the dark chocolate with Guérande salt.

A chocolatier started by two brothers

Michael and Jean-François Poncelet founded Dolfin in 1989 in Baulers, south of Brussels, and brought the craft of chocolate with them from home.

Their parents once ran Neuhaus, one of the great Belgian chocolatiers, so the two grew up with chocolate. In 2007, Jean-Jacques de Gruben took over the company and further expanded the range of varieties. Since 2021, the Cocoa Act 4 program has been bundling work on people, planet, quality, and transparency.

Five ice skaters on a frozen mountain lake

For the winter edition, the paper shows a frozen mountain lake where five ice skaters are tracing their arcs.

Above the peaks, a deep red sun sinks into a peach-colored sky. Every year during the cold season, Dolfin launches a new winter edition, and each variety gets its own motif. A quiet afternoon in January, the kind of day you come home with cold fingers and tear open the bar. It contrasts beautifully with the summer edition and its lido umbrellas.

A piece with a hot coffee when you come in from outside – the buttery note warms you up. Roughly chopped, the bar works well over vanilla ice cream or in a traybake, and it has a firm place as a gift during Advent. Stored in a cool, dry place, the caramel remains crunchy. You can find more from the chocolatier in the Dolfin assortment and among the Belgian chocolate bars.