Product Description
A Review of our Caramel Sensation Bar - "Caramel Candy Bar – “This is basically a thick block of candy bar-sized caramel enrobed in a blanket of dark chocolate. The shape is beautiful and so much more refined than your average candy bar, but the taste … very much like a 100 Grand Bar, but without the crispies. The flavor and texture blend is simple, yet perfect. I don’t think you could find a better chocolate-caramel bar, vegan or not. An added bonus: The creaminess of the caramel from Chocolate Inspirations actually comes from a nut-coconut milk combination. They are not completely soy-free (they do contain soy lecithin), but they are “soy low” for those who are not bothered by lecithin or trace amounts.” – Alisa Fleming Godairyfree.org
Vegan Gourmet Caramel Sensation Bar- Our smooth, rich, homemade vegan caramel encased in a vegan Swiss dark chocolate couverture.
Ingredients: Vegan Cream (purified water, almonds, cashews, sodium bicarbonate, rice starch, non-iodized salt), brown sugar (non-bone char process), sugar (non-bone char process), organic coconut oil, bicarbonate soda, salt, soy lecithin. Dark Chocolate: cocoa mass, sugar (non-bone char process) cocoa butter, emulsifier E322 soy lecithin, vanilla. We use a specialty vegan crème. Manufactured in a facility that proceses Dairy, Peanuts and Tree Nuts
PLEASE NOTE – During warm weather months we ship our chocolates in an insulated carton and ice pack. We prefer to ship to a business/work address. We will ship to a residential address if there is not a business alternative however it is crucial that you make sure someone will be available to receive your chocolate shipment. If you are sending a gift please tell the recipient when to expect delivery, so their chocolate gift will not melt on their doorstep. Not having your chocolate shipment on the front porch will maximize your chances of your chocolate arriving in the shape it was intended. During warm weather months – May –Sept we do not ship on Fridays. Friday shipments sit in a warm warehouse over the weekend which is not the optimum condition for chocolate.