So popular that it seems a long-established classic, salted caramel is in fact a relatively new flavour. After training in Switzerland, chocolatier Henri Le Roux returned to his native Brittany in 1965 to run the family patisserie. Keen to showcase one of the region’s most famous exports, salted butter, he created a salted caramel butter that became an instant hit. A phenomenon was born.
Today, salted caramel is used in a variety of sweet treats, from salted caramel tarts and truffles to salted caramel cakes and puddings. And with the perfect balance between sweet and savoury, the flavour is often used to add a unique dimension to familiar foods.
Mathieu Teisseire Sea Salt Caramel syrup contains sea salt from Aigues-Mortes – a wild, biodiverse salt marsh where the Camargue meets the Mediterranean. Never has it been easier to enliven hot drinks, such as coffee and chocolate, while the syrup also adds an edge to vodka, rum, whisky and cream liqueurs – and makes a mean Salted Caramel Margarita.