June 29th, 2012 by Rosa
The caramel cup was the most fragile of my quartet. By the time I got it home, the thin top shell had cracked, letting some of the caramel filling seep out.
That caramel filling was a thin amber golden liquid with a great flow. It had a great texture on my tongue – it felt almost suspended on my taste buds as it melted with a great complex burnt sugar sweetness.
The milk chocolate component was thick and creamy. It tasted darker than I expected. It had a nice cocoa depth and minimal sweetness, making it a good foil for the just-sweet-enough caramel center.
I thought it funny that my favorite candy from a brand built around sunflower butter was actually a chocolate and caramel number. An OMG for this well-balanced oozy-goey-chocolatey number.
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