The New York Times Features Jean-Marie Auboine Chocolatier

Image from The New York Times feature “The Best in the Box,” highlighting artisan chocolate-covered sea salt caramels from chocolatiers across America.

We were honored to be featured by The New York Times in its article “The Best in the Box,” a blind tasting dedicated to some of America’s finest handcrafted chocolate-covered salted caramels.

The feature explored the growing appreciation for artisan salted caramels and the craftsmanship behind balancing caramel, chocolate, texture, and sea salt. During the tasting, a panel of culinary professionals sampled 27 handmade caramels from chocolatiers across the country to evaluate flavor, texture, balance, and overall quality.

The article highlighted the evolution of salted caramel from a traditional confection rooted in Brittany, France, to one of the most celebrated flavor combinations in modern artisan chocolate.

In the feature, Jean-Marie Auboine Chocolatier’s caramel was described as “brawny and straightforward,” with a soft and delicate caramel center surrounded by a dense chocolate coating. The tasting panel specifically noted the generous size and substantial texture of the confection while recognizing the smooth caramel interior.

The article also emphasized what makes exceptional salted caramels memorable: balance. The tasting panel favored chocolates where the caramel remained the true centerpiece, supported by chocolate and salt rather than overwhelmed by them.

That philosophy closely reflects Chef Jean-Marie Auboine’s own approach to confectionery craftsmanship. Inspired by classic French caramel traditions, our Double Sea Salt Caramels combine buttery caramel, premium chocolate, and carefully selected sea salt to create a balanced flavor profile that highlights richness, texture, and depth without overpowering sweetness.

Over the years, our handcrafted sea salt caramels have become one of our most recognized signature creations and continue to be handmade in Las Vegas using premium ingredients and artisan techniques.

Being recognized by The New York Times alongside respected chocolatiers from across North America remains a meaningful moment in the history of Jean-Marie Auboine Chocolatier and a reflection of our continued dedication to handcrafted luxury confections.