“I love Valrhona Caramelia milk chocolate. The caramel notes pair perfectly in my brown butter chocolate chunk cookies, blondies, banana bread and even brownies. It’s so versatile and unique. Really adds a nice touch to my baked goods.”
“Finished off these “banana bread pecan coconut dark chocolate chunk cookies” with halves of Caramelia chocolate and dusted with a touch of chocolate salt to balance the sweetness of the caramel chocolate. This is handy to have when you don’t have time to make actual caramel for your bake!”
“This is one of the best milk chocolate feves I've tried. Paired beautifully with savory shortbread I infused with rosemary salted butter. Will definitely buy again”
“Creamy and delightful to work with. Valrhona make wonderful chocolate and this couverture does exactly as it should. Tempers easily. Taste is great too!”
“The Valrhona Caramelia feves are beyond delicious - we use them in hot chocolate and cookies (along with the Dulcey feves) and eat them straight out of the bag.”
