Sea Salt Caramels


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Made with Dandelion chocolate, each smooth, buttery caramel is a perfect balance of salty and sweet. Imagine specks of vanilla bean floating in rich caramel offset by delicate, minerally, unrefined fleur de sel (handpicked off the coast of Brittany, France). This delicacy is a collaboration with Feve, one of our favorite San Francisco chocolatiers.


Dandelion Chocolate (cocoa beans and organic sugar), sugar, heavy cream, butter, glucose, vanilla beans, sea salt, non-GMO soy lecithin.

Made in a facility that processes peanuts, dairy, tree nuts, wheat, and soy.


Made in a facility that processes peanuts, dairy, tree nuts, wheat, and soy.
3.5 oz (100 g)

Storage instructions:

store in a cool, dry place

Shelf life:

6 months


Gluten free


Feve Collaborator Sea Salt Caramels
Sea Salt Caramels

about the collaborator

About Feve Artisan Chocolatier

Feve Chocolates

San Francisco, CA

San Francisco-based Feve Chocolates has been our friend and collaborator since 2012, back when we opened our factory doors on Valencia Street. Their chocolate-covered almonds were our first collaboration and an immediate hit, kicking off a beloved tradition of partnering with local chocolatiers who use our single-origin chocolate to make mouth-watering treats, pastries, and confections.

With a shared commitment to ethical sourcing, and to using the best ingredients, Feve works with us to craft all of our chocolate-covered nuts, nibs, espresso beans, and sea-salt caramels, transforming single-origin chocolate into exquisite, boldly flavored confections.

Chocolate Makers & Chocolatiers

What’s the difference, and how do we partner together?

While chocolate makers craft chocolate from cocoa beans, chocolatiers use finished chocolate to create truffles, bonbons, and other confections.

Many of our chocolatier partners have collaborated with us since our earliest days, back when we were at the Noe Valley and Mission farmers' markets. When we first started, we turned to this food community for advice. We’ve shared work spaces, taste-tested recipes, traded equipment tips, and commiserated over the City’s crazy permitting process.

It’s an exciting time for the craft-chocolate community, and it wouldn’t be nearly as special without chocolate-maker-and-chocolatier collaboration and special relationships. Since we don’t add emulsifiers or additional cocoa butter, our chocolate is tricky to work with. As a result, making truffles or chocolate-covered confections can be especially challenging. Still, our collaborators remain undaunted, inventing new recipes and chocolate collections each year. We celebrate their talents and are thrilled to share their treats with you.

Chocolate Maker