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 Du Sel (handpicked off the coast of Brittany, France). This delicacy is a collaboration with Shawn Williams of 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 Feve Artisan Chocolatier

About Feve Artisan

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

Chocolate Maker
While chocolate makers make chocolate from the bean, chocolatiers use finished chocolate to create truffles, bon-bons, candy, and confections.

Many of the San Francisco Bay Area chocolatiers included in this collection have collaborated with us since our earliest days, back when we were at farmer’s markets in Noe Valley and the Mission. When we first started, we turned to this community for advice about establishing a chocolate business in San Francisco. We’ve shared each other’s workspaces, taste-tested recipes, traded equipment tips, and commiserated over the city’s crazy permitting processes. It’s an exciting time for San Francisco’s chocolate community and it wouldn’t be nearly as special without this collaboration between chocolate makers and chocolatiers.

Since we don’t add emulsifiers or additional cocoa butter, our chocolate is more challenging to work with. As a result, making chocolate-covered nibs or truffles can be especially challenging. Still, our collaborators remain undaunted, inventing new recipes and products each year. We celebrate their talents and we are thrilled to share their crafted treats with you.