We spent a lot of time defining a concoction that would moderate that slight sensation of sickliness given by sugar sweetness characteristic of most caramel flavors. Inspired by the tradition of great French patisserie, we decided to combine the sugar with its opposite par excellence: salt. We chose what we think is one of the best salts in the world, the pink salt from the Himalaya, a sea salt of fossil origin that does not have the typical iodine flavor of normal sea salts. Salty caramel is an excellent contrast with our dark chocolate and by affinity with our torroncino made using the Tonda Gentile Trilobata hazelnuts from the Langue.

I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom
Caramello al sale
I matrimoni d'amore secondo Grom
Cioccolato Fondente
I matrimoni d'amore secondo Grom

This salt, from the regions in the north of the Himalayan chain, is a sea salt of fossil origin which has the peculiarity of containing about 80 different minerals (as well as sodium chloride, i.e. salt as such): its special composition makes it a particularly "sweet" salt, where the salty component is not aggressive as in salts commonly found on the market; this fantastic product is not refined in any way and its typical color comes from its high iron content.

It is not in our style to overlook details. This is why we purchase the best white cane sugar (in our opinion, unrefined sugar leaves an unpleasant taste of molasses in your mouth) which we prefer to the usual beet sugar since it gives the gelato a gentler, less aggressive sweetness.