Caramel is a beige to dark-brown confection made by heating any of a variety of sugars. The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. Caramel chocolate filling is made by mixing fresh cream with the caramel. Adding caramel to the chocolate as a filling adds a rich taste to the chocolate.

Caramel is a beige to dark-brown confection made by heating any of a variety of sugars. The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. Caramel chocolate filling is made by mixing fresh cream with the caramel. Adding caramel to the chocolate as a filling adds a rich taste to the chocolate.