Milk Chocolate Caramel Sea Salt

The fleur de sel from the Îles de la Madeleine plays a specific role in our chocolates: it brings out notes in the cocoa that you wouldn't notice otherwise. It's a phenomenon chocolatiers know well — a small amount of salt heightens the intensity of the chocolate without reading as salty. The result is a chocolate that feels more complex, deeper, with a finish that an ordinary bar simply doesn't have.

Our chocolates have a two-layer texture: the bar melts gently on the tongue, while the fleur de sel flakes add a light crunch that plays off the smoothness of the chocolate. It isn't a crunchy texture like a praline — it's a subtle surprise, the flake softly cracking, which makes every bite hard to put down.

These chocolates are crafted with care by a Quebec artisan chocolatier, chosen for the quality of their ingredients and their responsible practices — including sustainably sourced cocoa. That partnership is what lets the fleur de sel from the Îles de la Madeleine meet a chocolate worthy of it.

The Milk Chocolate Caramel Sea Salt contains real crunchy caramel pieces baked into the bar — not a liquid centre, not a caramel melted smoothly into the chocolate. Those pieces are what create the surprise on the palate: the smoothness of the milk chocolate, then the crunch of the caramel, lifted by the Îles de la Madeleine fleur de sel. A texture that rediscovers itself with every square.

Both are milk chocolates with fleur de sel from the Îles de la Madeleine, but their character is quite different. The Milk Chocolate Sea Salt is pure and minimalist: smooth chocolate, the surprise of a salt flake, and nothing more. The Milk Chocolate Caramel Sea Salt adds crunchy caramel pieces that create a two-part texture — first smooth, then crunchy. For anyone who loves textural contrast on the palate, the caramel version is the clear pick.