Salted Caramel
The one that started it all
Slow-cooked to a deep amber, finished with a pinch of sea salt to sharpen every note of butter and cream.
- Sea salt
- Cultured butter
- Callebaut couverture
Small-batch caramels made by hand with Callebaut couverture, fresh cream and honey, and zero shortcuts — crafted to travel as beautifully as they taste, wherever in the world you are.
Chocolate that dares to be different.
✦ Why we're starting here
Chocolate is temperature-sensitive and doesn't love long journeys. Caramel is different — it holds its shape, its texture and its flavour, whether it's travelling across town or across the globe. That makes it the perfect place to start as we bring Dangerous Chocolate to more of the world.
✦ The launch line
The first flavours crossing the ocean with us. Join the waitlist to be first in line when they ship.
The one that started it all
Slow-cooked to a deep amber, finished with a pinch of sea salt to sharpen every note of butter and cream.
Bold, and a little dangerous
A whisper of smoke folded through rich caramel — unexpected, layered, and hard to stop at one.
Softer, floral, still fearless
Local honey folded into silky caramel for a rounder, floral finish that lingers.
✦ The maker
“Good chocolate — and good caramel — doesn't happen by accident.”
Sabine grew up in Germany with a passion for dark chocolate, trained in the south of France, and has been hand-crafting chocolate in Rotorua, New Zealand since 2013. Every batch is made by hand using Callebaut couverture and fresh ingredients — no artificial flavours, no preservatives, no shortcuts. Dangerous Chocolate started as a small kitchen project. This is where it starts travelling further.
We're building Dangerous Chocolate's home for shipping caramel and chocolate further afield. Join the waitlist for launch news, first access, and where we can ship to first.