For decades our chocolatiers have made small-batch luxuries like these dark chocolate sea salt caramels
, here in our Vermont kitchen near the shores of Lake Champlain. Theirs is a patient, artisanal approach, and it results in smooth caramel chocolates of exquisite flavor. First, sugars are slow-cooked in copper kettles until golden, then fresh Vermont cream is added for supreme richness. Cooled overnight, our caramels are then hand-cut and double-drenched in our famous 54% dark chocolate. A sprinkling of grey sea salt on top is a perfect complement to deep, luscious chocolate and creamy, rich caramel.