Nosh Gourmet Foods
Lindt Excellence Caramel With A Touch Of Sea Salt Dark Chocolate 100gm Global Import
Lindt Excellence Caramel With A Touch Of Sea Salt Dark Chocolate 100gm Global Import
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Flavour Profile
Flavour Profile
Lindt Excellence Caramel with a Touch of Sea Salt Dark Chocolate combines rich dark cocoa with crunchy caramel pieces and delicate sea salt for a balanced sweet-and-salty gourmet chocolate experience. The smooth dark chocolate delivers deep roasted cocoa notes while the caramel adds buttery sweetness and the sea salt enhances the overall flavour with subtle savoury contrast.
Origin
Origin
Imported premium Swiss chocolate from the iconic chocolatier globally known for luxury dark chocolate bars and refined Swiss chocolate craftsmanship.
What Makes It Different
What Makes It Different
Unlike regular dark chocolates, this bar focuses on:
- Rich premium dark cocoa flavour
- Crunchy buttery caramel pieces
- Delicate sea salt crystals
- Smooth melt-in-the-mouth texture
- Balanced sweet, salty, and bittersweet flavour profile
The caramel adds texture and sweetness while the sea salt sharpens the cocoa richness, creating a more layered and indulgent flavour experience compared to standard dark chocolate bars. Many dark chocolate fans especially enjoy the balance between bitter cocoa and salty caramel notes.
Best For
Best For
- Dark chocolate lovers
- Sweet-and-salty snack fans
- Coffee and tea pairings
- Premium chocolate gifting
- Luxury everyday indulgence
Size & Servings
Size & Servings
100gm premium dark chocolate bar. Ideal for sharing or slow indulgent snacking.
FSSAI & Veg Status
FSSAI & Veg Status
Vegetarian product containing dark chocolate, caramel pieces, sea salt, cocoa ingredients, milk fat, and soy lecithin. Contains dairy and soy. May contain traces of nuts.
Shipping
Shipping
Imported chocolates may occasionally develop slight surface bloom during transit because of temperature fluctuations, though this does not affect safety or taste. Best stored in a cool, dry place away from direct heat.
