Sea salt and caramel redefined
Pandora Bell has launched two new fine food flavours to its salted caramel range, redefining the classic combination.
Pandora Bell has combined Espelette Chilli Pepper with its salted butter caramel to create an exquisite spicy, salty, sweet and buttery combination.
Espelette Chilli Pepper Caramels with Fleur de Sel are a pure butter caramel, which are made with the coveted Espelette Chilli Pepper (AOC). Espelette Chilli is cultivated in the French commune of Espelette Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. It is classified as an AOC product. This has confirmed the pepper’s distinctive taste, and restricted Espelette pepper production to a 3,000-acre area over 10 villages in the region. It is now a cornerstone of Basque cuisine. The deep red colour, mild heat and smoky sweet flavours make the spice most comparable to paprika.
Liquorice Caramels with Fleur de Sel – salt and liquorice – are a well tested classic combination. However a new foodie level is reached when the sea salt is the coveted Fleur de Sel and the background note is a smooth butter caramel. Fleur de Sel de Guérande ‘flower of the sea’ is harvested in minute quantities from the surface of the Atlantic Ocean off French Brittany, only on calm, sunny days in July and August. The result – what French chefs deem ‘the caviar of salt’ – for every 80 pounds of salt harvested, only three pounds of Fleur de Sel is produced. Chefs recommend using it as a condiment, because of its crystalline, semi-moist texture and fine, pure flavour.
Also available: Salted Butter Caramels with Fleur de Sel, Chocolate Caramels with Fleur de Sel.
