Their eyes widened as I tried to explain ‘salted caramel’. A flavour that has long been popular in the UK but is only just arriving in Spain (and being received with a fair degree of scepticism). Lorenzo is a man of few words, and his eyes locked onto mine as I described that touch of salt that cuts through the sweetness. He said nothing, but wagged a finger disapprovingly towards the chocolate petals flavoured with salted caramel that I was offering.
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A Foot in Two Campos 