Gezouten karamels melkchocolade

The new recipe is a real winner—the caramel inside is perfectly chewy and not overly sweet, and the milk chocolate shell melts beautifully. I was worried they might be too rich, but the dusting of cocoa powder keeps each bite balanced and satisfying.

The cocoa powder coating adds a lovely earthy touch that offsets the sweet milk chocolate shell. Each piece has that perfect salt kick without being overwhelming.

The caramel inside is perfectly gooey and the milk chocolate shell has just the right amount of snap. Really impressed with how balanced the salt is—never overwhelms the sweetness.

The cocoa powder coating gives these a nice little bitter edge against the sweet caramel inside. My only slight knock is that the milk chocolate shell feels a tad thick, but the caramel is perfectly gooey.