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September-October 2008
Each box includes 3 of each of these exotic caramels!
· Nightshade
· Oink
· Leaf
· Parmigiano
· Tarte
· Peanut Butter
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 They're HERE!
About a year ago, Katrina, Mo and I started talking about a crazy project... a sweet & savory caramel collection, designed by Vosges and Zingerman's to excite your taste buds. We selected our favorite ingredients from our Zing pantry... Parmigiano-Reggiano, Turkish Urfa Pepper, Sicilian sun-dried tomatoes, Balinese Long-Pepper Bacon, Koeze Cream-Nut Peanut Butter... shipped them off to Katrina's kitchen and let her work her magic. A few weeks later, some tester caramels arrived for us in the mail. We tasted, we reviewed, we tweaked the recipes, and bit by bit we built a blockbuster collection of caramels. This is something the world has never seen: buttery, hand-made caramels with some serious spunk. Try the Nightshade — with juicy, gently dried pacchino baby tomatoes, smoked paprika and dark chocolate. And then bite into the Oink — with salty, smokey bacon, sea salt and milk chocolate. What's next? Maybe the Parmigiano? or the Peanut Butter? However you navigate the caramels, may I make one suggestion: Take your time. Sit quietly, maybe at the park, maybe on the hood of your car, maybe at your desk, and enjoy the delicious madness we have created for you, the Caramel Lovers of the world. Yum.
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Nightshade
The sweetest little cherry tomatoes you've ever tasted, dried for three days in the Sicilian sun. We add a pinch of sultry, smoky, Spanish Pimentón de la Vera paprika.
Oink
Amazing Arkansas bacon, wrapped in a spicy jacket of wild Balinese long pepper. Topped off with a bit of pink Himalayan sea salt.
Leaf
Featuring aromatic anise myrtle, coaxed and distilled from the leaves of the ringwood tree from the Australian rainforest.
Parmigiano
Zingerman's special select Parmigiano-Reggiano, made high in the hills near Modena, aged many months longer than most imported parmesans. Plus a dash of Turkish Urfa red pepper.
Tarte
Count Negroni's favorite afternoon drink — Campari — doused with a bit of blood orange and hibiscus powder.
Peanut Butter
America's best peanut butter, made by Jeff Koeze, merged with deep dark chocolate. An intense, velvety, mouthwatering sensation.
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