Last year I read about a pastry chef-turned-candymaker in Los Angeles. She was becoming known around those parts for her tender caramels, blended with wisps of sel de mer (sea salt.)
Inspired by the amazing CBS, caramel-beurre-salé caramels produced by the master himself, Henri LeRoux, Christine Moore’s caramels are indeed the best I’ve had in the US.
A friend drove me out to the Silverlake region of Los Angeles. It’s a rather funky area, full of shoe shops, stores with second-hand clothing racks on sidewalks, just-opened bakeries, and a music studio that Flea (from the Red Hot Chili Peppers) opened for the young folks of the neighborhood.
And there’s the The Cheesestore of Silverlake, a small shop with wheels of cheese piled high on the counter, and a carefully chosen selection of ‘gourmet’ foods…although I hate to use that word, which seems so pretentious, and this shop is anything but. They’re incredibly friendly (and yes, I seem to be the only one who truly likes LA…) and we spoke a bit about what they carry, their cheese and wine selection – and, of course, the creamy, wonderful caramels.
Although a few might consider them a tad salty for their taste (I love them), The Little Candy Company caramels were cooked to just the right temperature…not too tough, not too sticky and meltingly-soft, cooked just enough to that chewy stage to give them some ‘bite’. As we ripped open the package, unwrapped a few tender morsels and popped them in our mouths, we did concede that it was impossible to reproduce the French caramels exactly. But boy, those caramels sure were good. No matter where they’re made.
-Sea Salt Caramels from The Little Flower Candy Company can be ordered via their website.
-Check out the recipe for Christine Moore’s Chocolate-Caramel Tartlets.