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Updated: Jan 15, 2022

A flavorful marriage you all love

The key of really good Salted Caramel Gelato is not any single ingredient - it's chemistry.

There is no doubt that our Salted Caramel Gelato is the most popular flavour in our shop and production volumes increased threefold compared to other flavours. For me not a big fan of caramel, I have to admit this is clearly a public favorite.

But why does salted caramel have such a strong allure?

Why are so many of us powerless to resist when we see it?

The answer may surprise you - it’s all because of CHEMISTRY. Salted caramel, which I make in my laboratory so that I can use it in the further production of gelato, this is the chemistry I would like to tell you more about.

Who invented salted caramel?

Some say the Arabs first discovered caramel around 1000 A.D. This was a crunchy type of caramel, created by crystallising sugar in boiling water.

But who initially had the idea of adding salt to caramel?

It all started in France in Brittany - a region known for its salted butter. Made from a heady mixture of sugar, salt and fat, salted caramel was first created by a chocolatier Henri Le Roux in the 1960s. But since then it has quickly taken over the Western world to become one of the most addictive substances of the confectionary world and beyond.

What is the secret behind caramelisation?

Caramelisation is not melting but the thermal decomposition of sugar to create something entirely new. When hot enough, sugar molecules smash into one another with such violence that they shatter, before reforming into thousands of new types of fragrant molecules, ranging from pungent and bitter to subtle and buttery. For example diacetyl is formed in the beginning of caramelisation, and gives a buttery flavour. Different compounds such as esters can give off rum flavours, while furans taste like nuts.

The trick to getting salted caramel right lies in finding the right temperature for caramelisation: from 115 to 205C; and in the ratios. Salted caramel is made by boiling sugar until it turns a light brown in colour, then mixing in cream, butter and salt. Too much salt and the balance is completely thrown, add too much sweetness and it becomes sickly. A simple dash of salt is enough to trigger a positive reaction.

Why is salted caramel so tasty?

People generally like sweets because it brings pleasure and comfort, while salt is enjoyable due to its flavour-enhancing abilities. A subtle sprinkle over a sweet base will stimulate the taste buds and create a pleasurable experience. When it comes to salted caramel, science says it is our taste for complexity that has us coming back for more. People love salted caramel because with each bite there is a new taste to savour.

Our Salted Caramel Gelato is silky smooth with an addictive sweet-salty balance, is not only delicious but also satisfying. Be it because of sweet creamy caramel or that surprising salty zing of Havsnø Flaksalt - Salted Caramel Gelato is the flavour combination that just keeps on giving.

The allure of Salted Caramel Gelato continues to grow in popularity with no signs of slowing down.

With chemistry & love

Your Gelatiere,

Jolanta L.

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