Chocolate Almond Gold Bar

Created by a French pastry chef in 1977, salted caramel is a rather recent invention! Fran Bigelow was traveling around France around the same time, but by the early 1980s, she had moved back to Seattle and had started making chocolates using recipes she had found throughout the country. Fran effectively brought salted caramel to the United States, introducing America to the confection with Fran’s Chocolate.

We worked with Fran’s Chocolate to make messy, sticky, delicious chunks of their famous “Gold Bars” that are folded into the ice cream with a ribbon of caramel. We also add streaks of chocolate stracciatella using the same variety of chocolate that coats the caramel candy bars.

In 1982, Fran Bigelow started her namesake chocolate shop in Seattle, WA with a handful of chocolate truffles and candies. Within a couple of years, Fran invented a caramel & nutty chocolate bar called the “Gold Bar” that instantly became famous throughout the city. Nowadays, the company is run by Fran’s children (although you might see her in the test kitchen every once in a while) and is world-famous for being some of the best chocolate around. We can’t help but agree.

Milk, Cream, Sugar, Guanaja 70% Chocolate (cocoa beans, sugar, cocoa butter, sunflower lecithin, vanilla extract), Tapioca Syrup, Almonds, Water, Sunflower Oil, Salt, Tapioca Starch, Vanilla Extract, Butter, Xanthan Gum, Guar Gum, Carrageenan

Contains: Milk, Tree Nuts (almonds)

Three (3) servings per pint. Each serving 2/3 cup. Calories per serving: 380