Twelve dark salted caramels are presented in a kraft box with a ribbon. The caramel is made in a large copper kettle, poured into square molds, and then enrobed in 73.5% dark chocolate made from beans grown on trees in Ecuador.
This product is manufactured in a plant that processes milk, soya, peanuts, tree nuts, egg, and wheat products. Chocolate keeps best when stored in a cool place at or below 65 degrees (18 degrees C).