Premium caramel flakes flavoured with salt and pepper to provide a punch of flavour! Ideal as a topping or as an inclusion for bars and desserts. 

Nigay cook these with Guerande salt and black pepper, then crush and sieve the slab into flakes between 1 and 4mm. The pepper arrives after the caramel and stays on the palate, and the salt is the sea salt harvested by hand on the Brittany coast. The recipe is short - sugar, glucose syrup, water, Guerande salt and black pepper, with no dairy in it. They come in a 500g tub or a 4kg tub.

What Do Salt and Pepper Caramel Flakes Taste Like? 

Caramel first, then salt, then a slow warmth from the pepper that lasts a few seconds longer than you expect; perfect for nailing the swicy (sweet and spicy), fricy (fruity and spicy) and sweet heat trends that are popular right now! At 3g of salt per 100g these are six times saltier than our salted butter caramel crunch, so they work as a seasoning as much as an inclusion. They are also the only caramel in this part of the range made without milk.

How to Use Salt and Pepper Caramel Flakes 

Use a lighter hand than you would with a plain caramel: 3 to 5% of a filling is usually enough, and it is easier to add more than to pull the pepper back out. Stir them into a ganache off the heat, scatter them into a bar mould before the shell is cast, or sprinkle them over a finished dessert at the last minute. They also lift a savoury plate, over foie gras, a cheese course or roasted squash.

Troubleshooting 

The flakes draw in moisture, so keep the tub sealed and use it up once it is open. Store at ambient temperature, away from damp. Best before is 24 months from production, which is the longest life in this part of the range. Add them to anything wet at the last moment, and seal them inside chocolate where a filling needs to keep its crunch.

Pairings and Ideas 

Salt and pepper caramel works with dark chocolate, ruby chocolate, strawberry, raspberry, pineapple, pear, goats cheese and olive oil. A few ideas to try:

• Sprinkled over a dark chocolate tart just before it goes out
• Scattered into a bar mould under a 70% shell
• Folded through a strawberry sorbet at the end of churning
• Over a goats cheese and honey crostini
• Stirred into an olive oil ganache for a bonbon
• Dusted over roasted pineapple with rum
• Pressed onto the edge of a ruby chocolate bar