The raw cane sugar, lush organic cream, and pastured butter are simmered to the brink of burnt for a masterful caramel crunch. The Swiss chocolate maker drowns this golden alchemy in deep, dark Ecuadorian chocolate, and then adds a sprinkle of coveted fleur de sel de Guérande for a mouth-watering good measure. Each malty-sweet crunch is deeply satisfying--and nearly impossible to resist.