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With single-origin chocolate, my goal is to bring out the flavor nuances and tasting notes of roasted cacao beans from different regions of the world. I wanted to do the same thing and introduce you to the lovely nuances of sugar.
The caramels are made with organic Hartzlers cream and butter. The base recipe is the same to create 4 different caramels from different regions of the world. Each caramel is encased in a single-origin mild Tomaco, Columbia chocolate shell.
Cane: Less refined than granulated sugar, cane sugar has larger crystals and a slight molasses flavor. It can add warm, caramel-like undertones to recipes. Minimized processing allows it to carry burnt, bitter, fruity, and vegetal notes.
Panela: Offers enticing hints of caramel, molasses, raisin, and spice. It has a deep flavor profile that can enhance dishes. Used in coffee and tea, panela naturally complements the flavor and minerality of the beverage.
Okinawa sugar (Kokuto): Has a unique robust and savory quality, with an almost smoky, malt-like flavor. It boasts an incredible depth of flavors compared to conventional brown sugar. It may also have earthy mineral tones and a deep fragrance with hints of tobacco.
Muscovado: Known for its deep, rich, and intense flavor, boasting pronounced molasses and caramel notes. It has a moist, sticky texture. Dark muscovado can even have an almost savory, bittersweet quality with hints of smoke.
With single-origin chocolate, my goal is to bring out the flavor nuances and tasting notes of roasted cacao beans from different regions of the world. I wanted to do the same thing and introduce you to the lovely nuances of sugar.
The caramels are made with organic Hartzlers cream and butter. The base recipe is the same to create 4 different caramels from different regions of the world. Each caramel is encased in a single-origin mild Tomaco, Columbia chocolate shell.
Cane: Less refined than granulated sugar, cane sugar has larger crystals and a slight molasses flavor. It can add warm, caramel-like undertones to recipes. Minimized processing allows it to carry burnt, bitter, fruity, and vegetal notes.
Panela: Offers enticing hints of caramel, molasses, raisin, and spice. It has a deep flavor profile that can enhance dishes. Used in coffee and tea, panela naturally complements the flavor and minerality of the beverage.
Okinawa sugar (Kokuto): Has a unique robust and savory quality, with an almost smoky, malt-like flavor. It boasts an incredible depth of flavors compared to conventional brown sugar. It may also have earthy mineral tones and a deep fragrance with hints of tobacco.
Muscovado: Known for its deep, rich, and intense flavor, boasting pronounced molasses and caramel notes. It has a moist, sticky texture. Dark muscovado can even have an almost savory, bittersweet quality with hints of smoke.