Description
Salty caramel with Moscovado sugar
How do you get the bronze color? A mix of brown and orange. And how do you get the perfect caramel? There was once a “contest” between a Spaniard and a Frenchman for the best burnt sugar. In the end, neither of them won, as each rendered their own character distinctively and perfectly translated into caramel. We are now involved in this “competition” and creates his very own idea of caramel, also inspired by his past, where trips to Barcelona and Paris never lack the enjoyment of “Crema Catalana” or “Crème au caramel” or “Crème brûlée”.
