Our Process: How to Make a Perfect Hand-Made Dark Chocolate Salted Caramel Bar

Ever wondered what goes into the making of a fine chocolate bar? How Christopher Norman Chocolates makes a truffle with a thin hardened chocolate shell and a smooth ganache filling? What defines hand-made chocolates?

Big chocolate factories use automated, calibrated machines at every stage of the process. This includes bean selection, roasting, grinding, tempering, pouring the chocolate and the fillings in the molds, unmolding of the chocolate bars and truffles, wrapping and encasing of the products.

Here at Christopher Norman Chocolates, we do things differently. We rely on three decades of passion, commitment and personal experience. We pair old-World methods with fresh ingredients for an unparalleled chocolate quality. By doing everything ourselves, we guarantee complete control over the entire process. Thus, even our chocolate bars are hand-wrapped. Waste of time you will say? Not really. See below the skilled process of making a salted caramel dark chocolate bar, filled with smooth home-made caramel and a sprinkle of crunchy, sustainable and exquisite sea-salt flakes from Vancouver Island

Are you curious to see how we make chocolates? Discover our step-by-step process below.

Step 1: Fill the molds with tempered cacao.

Step 2: Pour home-made caramel in the cured chocolate shells.

Step 3: Grind coarse sea-salt into medium flakes.

Step 4: Sprinkle sea salt on top of the caramel.

Step 5: Cap the salted caramel dark chocolate bars with tempered chocolate.

Step 6: Unmold the bars after the chocolate cured.

Step 7: Wrap the Chocolate Bars.

 Bon Appetit!

- John Down, Master Chocolatier.