It starts with green cardamom from the freshest source in the jungles of India. I crack 12–14 pods and warm them gently in a pan, then infuse organic heavy cream with the zest of three oranges. The mixture rests cold for two full days so the flavors deepen. After straining, the infusion goes into the caramel.
The result is a bright, aromatic South Asian-inspired caramel — warm cardamom, fresh orange, and a clean finish. Dipped in Belgian dark chocolate and finished with French sea salt. A personal favorite that converts people who have never tried the combination before.
Small-batch, made in Colorado.
$15 for 7 pc Gold boxes
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